From Cooking Light
Though these pork chops require overnight brining, they make dinner the next night a breeze. Brine these chops up to two days beforehand. Just remove from brine after an overnight soak, cover in plastic wrap, and refrigerate until ready to cook.
Though these pork chops require overnight brining, they make dinner the next night a breeze. Brine these chops up to two days beforehand. Just remove from brine after an overnight soak, cover in plastic wrap, and refrigerate until ready to cook.
Yield:
4 servings (serving size: 1 chop)
4 servings (serving size: 1 chop)
Ingredients:
2 cups fat-free buttermilk
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon grated lemon rind
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
2 teaspoons freshly ground black pepper
Cooking spray
Preparation:
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.
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.
For Frozen Mamas:
Pork chops are brined and drained and ready to cook; just thaw, pepper to taste and put on the grill (or broiler pan or probably pan-frying would work too).
To prepare the Quinoa:Rinse thoroughly, combine Quinoa (1 cup) with 2 cups water (or broth) and salt to taste. Bring to boil for 15 minutes or until liquid is absorbed. Turn heat off and cover with lid for 5 minutes. Fluff with fork and serve. My preference is to make it with chicken broth and to add a few random vegetables I have in my fridge, chopped, about half-way into the cooking time.
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.
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.
For Frozen Mamas:
Pork chops are brined and drained and ready to cook; just thaw, pepper to taste and put on the grill (or broiler pan or probably pan-frying would work too).
To prepare the Quinoa:Rinse thoroughly, combine Quinoa (1 cup) with 2 cups water (or broth) and salt to taste. Bring to boil for 15 minutes or until liquid is absorbed. Turn heat off and cover with lid for 5 minutes. Fluff with fork and serve. My preference is to make it with chicken broth and to add a few random vegetables I have in my fridge, chopped, about half-way into the cooking time.
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