Buttermilk Brined Pork Chops Recipes
BUTTERMILK PORK CHOPS WITH CORN RELISH
If you're seeking a super-juicy pork chop recipe for the grill, look no further. Tender chops are bathed in a zesty, flavorful buttermilk brine infused with garlic, herbs and spices. Buttermilk tenderizes the pork and keeps it moist on the grill. A simple corn relish adds a summery flourish.
Provided by Food Network Kitchen
Categories main-dish
Time 4h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the brine: Combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl. Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of half of the lemon. Pierce both sides of the pork chops a few times with a paring knife. Add the pork to the brine, turning to coat. Cover and refrigerate at least 4 hours and up to overnight.
- Remove the pork chops from the refrigerator 30 minutes before grilling. Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork from the brine, letting the excess drip off, and transfer to the grill. Cover and cook until marked, about 7 minutes. Flip and continue cooking, uncovered, until the other side is marked, about 7 more minutes.
- Meanwhile, rub the corn with 1 tablespoon olive oil and season with salt. Wrap each ear in foil and place on the grill. Grill, turning occasionally, until charred, about 10 minutes.
- Remove the pork from the grill; let rest 5 minutes. Cut the corn kernels from the cobs. Combine the corn, the juice of the remaining 1/2 lemon, the remaining 1 tablespoon olive oil, the parsley and chives in a bowl and toss; season with salt. Serve with the pork chops.
BUTTERMILK-BRINED PORK CHOPS
From Cooking Light. Serving size: 1 chop. Per serving: 183 calories, 7.2 g fat, 26 g protein, 2 g carb, 0.3 g fiber, 69 mg cholesterol. Marinates overnight
Provided by ratherbeswimmin
Categories Pork
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 6 ingredients in a large heavy duty zip-lock plastic bag; shake well to dissolve salt and sugar.
- Add in pork chops; seal and refrigerate overnight, turning bag occasionally.
- Remove pork from bag and throw away the brine.
- Pat pork dry with a paper towel; sprinkle chops with pepper.
- Heat a large non-stick grill pan over medium-high heat; coat pan with cooking spray.
- Add pork; cook 3 1/2 minutes per side or until desired doneness.
Nutrition Facts : Calories 440.4, Fat 23.1, SaturatedFat 8.4, Cholesterol 137.8, Sodium 3612.8, Carbohydrate 7.4, Fiber 0.5, Sugar 6.4, Protein 48.1
KITTENCAL'S BASIC BUTTERMILK BRINE FOR PORK CHOPS
This is not for anyone on a salt restricted diet, I have left the garlic as optional if you are a garlic lover then add in --- this brine is enough for 4 large pork chops or 1 pork tenderloin, for a larger amount of pork chops prepare ingredients listed but in two separate bowls, do not double into one bowl --- kosher salt only for this, feel free to add in 1/2 to 1 teaspoon fresh rosemary.
Provided by Kittencalrecipezazz
Categories Pork
Time P1D
Yield 2 cups (approx)
Number Of Ingredients 5
Steps:
- In a large bowl combine the buttermilk with kosher salt and sugar; whisk until no granules remain (this should take a few minutes).
- Mix in lemon rind and garlic pieces.
- Add in pork; toss to coat with the brine.
- Refrigerate for 24 hours.
- Remove the pork, then rinse well under cold water.
- Proceed to cook as desired.
Nutrition Facts : Calories 148.2, Fat 2.2, SaturatedFat 1.3, Cholesterol 9.8, Sodium 7234, Carbohydrate 24.8, Fiber 0.3, Sugar 24.4, Protein 8.2
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