Thursday, December 02, 2004
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Buttermilk brined Pork Chops
2cps buttermilk
2 tbsp kosher salt
tbsp sugar
1 tbsp lemon zest
1 tsp rosemary
1tsp chopped sage
4 6oz bone in center cut pork chops
2 tsp black pepper
Combine first six ingredients in a zip lock bag. Add pork, shake well, and refrigerate over night. Remove pork and season with pepper. Cook in skillet with olive oil on medium high heat for 3 1/2 minutes on each side until done. Serves 4.
A coworker turned me onto this recipe when she brought leftovers in to work. While I normally don't like buttermilk the brine adds a lot of moisture without too much of the buttermilk taste. It's an all around good main dish.
Buttermilk brined Pork Chops
2cps buttermilk
2 tbsp kosher salt
tbsp sugar
1 tbsp lemon zest
1 tsp rosemary
1tsp chopped sage
4 6oz bone in center cut pork chops
2 tsp black pepper
Combine first six ingredients in a zip lock bag. Add pork, shake well, and refrigerate over night. Remove pork and season with pepper. Cook in skillet with olive oil on medium high heat for 3 1/2 minutes on each side until done. Serves 4.
A coworker turned me onto this recipe when she brought leftovers in to work. While I normally don't like buttermilk the brine adds a lot of moisture without too much of the buttermilk taste. It's an all around good main dish.
# posted by Jeff @ 9:28 PM
