Brining with buttermilk results in a tender and ultra-flavourful meat. Make sure you give yourself enough time to let the pork soak before making this recipe.
Yield: Serves 4.
July 02, 2019
Make Ahead, Few Ingredients
BUTTERMILK AND LEMON BRINED PORK CHOPS
2 cups buttermilk
2 tbsp kosher salt
2 tbsp sugar
1 tbsp grated lemon peel
2 tsp chopped fresh rosemary
2 tsp freshly ground pepper
1/2 tsp sage, crumbled
4 bone-in pork loin chops, 1 inch thick
To prepare brine, combine buttermilk, kosher salt and sugar in a bowl; stir to dissolve salt and sugar. Stir in lemon peel, rosemary, pepper and sage. Pour into a heavy zip-lock plastic bag. Add pork and squeeze bag to coat pork with brine. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 8 hours or up to 24 hours.
Remove from refrigerator and let stand for 20 - 30 minutes.
Remove pork from brine; discard brine. Grill pork over low heat on natural gas barbecue until done, about 30 - 35 minutes.
Nutritional analysis per serving:409 calories, 22.9 g fat, 47.5 g protein, 0 g carbohydrate, 0 g fibre, 162 mg sodium
Tip:Do not substitute table salt for kosher salt in this recipe as the brine will be too salty.
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