Pork Chops, Buttermilk-Brined

Source: Cooking Light October 2004

Servings: 4


  • 2 cups fat-free buttermilk
  • 2 Tbsp kosher salt
  • 2 Tbsp sugar
  • 1 Tbsp grated lemon rind
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh sage
  • 4 6-ounce bone-in center-cut pork chops (about 1/2 inch thick)
  • 2 tsp freshly ground black pepper
  • cooking spray


  1. Combine first 6 ingredients in a large zip-top plastic bag; shake well to dissolve salt and sugar.  Add pork, seal and refrigerate overnight, turning bag occasionally.  Remove pork from bag, discard brine.  Pat pork dry with a paper towel.  Sprinkle pork with pepper.
  2. Heat a large nonstick grill pan over medium-high heat.  Coat the pan with cooking spray.  Add pork; cook 3 1/2 minutes on each side or until desired degree of doneness.
© Jay Deitch 2013