Tuesday, March 8, 2011

Buttermilk Brined BBQ Pork Chops

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Filipinos have a love affair with pork so it's no wonder that it's one of those meats I cannot live without. I enjoy so many different cuts of pork and one favorite is a nice thick cut pork chop. Brining pork is a great way to get pork chops really tender before cooking. In this case, I used a buttermilk brine and then rubbed my chops with a homemade BBQ rub. As a result, these Buttermilk Brined BBQ Pork Chops made for a nice dinner, especially with whipped sweet potatoes and roasted brussels sprouts...

I really enjoyed this meal because it was quick and easy! The buttermilk brine really made the pork chops tender and imparted some flavor with fresh herbs. After brining, I rubbed the pork chops with a homemade BBQ rub. The rub is a nice blend of paprika, salt, garlic powder, onion powder, black pepper, and a touch of cayenne. I reduced the amount of cayenne because I didn't want the heat to really overpower the dish... but if you like the heat, add more! The rub mix does make more than you need for the recipe so store in a dry, cool place and use on other cuts or pork or even chicken. The rub works great with vegetables like potatoes and corn too!

Buttermilk Brined BBQ Pork Chops
recipe adapted from About & My Recipes

Memphis BBQ Rub:
2 tablespoons paprika
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon fresh ground black pepper
1/2 teaspoon cayenne

Combine the Memphis BBQ Rub ingredients in a small bowl and set aside.


Brine:
2 cups 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)
Cooking spray


Combine first 6 ingredients of the brine 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 1 tablespoon of the Memphis BBQ rub over the pork chops. Store remaining rub for future use.

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.

3 comments:

Kelly said...

Yum. The char on that looks gorgeous! Nice job.

Future Grown-Up said...

That looks scrumptious!

Julie said...

Just made these for dinner tonight. They were so moist and spicy. I needed to use up extra buttermilk and it was perfect.

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