Wednesday, January 13, 2010

Buttermilk Brined Pork Chops

These are super good. They come out of the oven looking rather plain, but the taste is fantastic. I served these with mashed potatoes, steamed carrots, and broccoli.

Buttermilk Brined Pork Chops

1 cup fat-free buttermilk
1 tablespoon kosher salt
1 tablespoon sugar
1/2 tablespoon grated lemon rind
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
2 boneless pork top loin chops (about 12 oz-1 lb)
1 teaspoon freshly ground black pepper

Original instructions:

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.

What I did:

1. Preheat oven to 350*. Spray baking sheet with cooking spray; place pork chops on top. Discard brine. Bake for approx 45 minutes.

Per serving: 150 Calories; 5g Fat (30.7% calories from fat); 20g Protein; 5g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol.

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