Tuesday, October 9, 2007

Something new to do with pork chops

We tried this recipe tonight and really liked it! It was super easy to make. It tasted even better after it had sat for a few minutes after I'd served it--the juices and flavors melded more. We thought it tasted like it came from a restaurant--Bret said like it had come from a nice steak house. Yum! I got this recipe from "The Best of Cooking Light; Everyday Favorites"--I'm loving this new recipe book.

Buttermilk-Brined Pork Chops
2 C fat-free buttermilk
2 T kosher salt
2 T sugar
1 T grated lemon rind
1 tsp chopped fresh rosemary
1 tsp chopped fresh sage (I didn't use fresh)
4 (6oz) pork chops
2 tsp freshly ground black pepper
Cooking spray
1. Combine first 6 ingredients in a large ziploc plastic bag; shake well to dissolve salt and sugar. Add pork to bag; seale and refrigerate at least 8 hours or overnight, turning bag occasionally.
2. Remove pork from bag; discard buttermilk mixture. Pat pork dry with a paper towel. Sprinkle pork with pepper.
3. Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add pork chops; cook about 3 1/2 minutes on each side or until desired degree of doneness.
Calories: 183 Fat: 7.2 Figer: 0.3g

3 comments:

Brandon and Lindsey B said...

These sound really yummy! We'll definitely have to try them sometime soon! -Linds

Brandon said...

Wow, those look really good. I agree with Lindsey's comment, we'll have to try these sometime soon. Look at you Chef Marisa! (Just don't run around like Hung...)

Brandon

Bret and Marisa said...

I'm totally going to compete on "Top Chef" next season. i just hope they don't ask me what brining means. Who know? but it tasted good. I'm sorry that i got that other lame light cooking book while you were here--this one's soooo much better!