Baked Buttermilk-Brined Pork Chops w/ Sugar Snap Peas, Sliced Carrots, and...

Dinner Tonight: Baked Buttermilk-Brined Pork Chops w/ Sugar Snap Peas, Sliced Carrots, and Whole Grain Bread

After Sandwiches the last few nights I was ready for a full meal! So I prepared a new Pork Chop recipe that I got from the Pork Be Inspired web site, Baked Buttermilk-Brined Pork Chops. Marinated in Buttermilk, Sea Salt, Rosemary, and Sage, that's nothing but good things right there! You add all those Ingredients together and marinate your Pork Chop in it and refrigerate for 3 - 4 hours. Preheat oven to 400 degrees F. When ready remove Chop from marinade, rinse Buttermilk off the Chop and pat dry. Season generously with the black pepper and dredge the chop in the flour, shaking to remove excess. Set chops aside.

In a nonstick ovenproof skillet large enough to hold all of the chops, heat oil over medium-high heat. Put chops in the pan and cook for 2 to 3 minutes or until nicely browned. Turn and cook 3 minutes more. Transfer the skillet to the oven and bake chops for about 15 minutes or until they are firm to the touch and register 145 degrees on an instant-read thermometer inserted into the middle of a chop. Remove chops to platter and let rest for 5 minutes before serving. This a real good recipe for Pork Chops! It came very tender and moist with an excellent flavor. I've left the full recipe and web link to Pork Be Inspired.

For side dishes I had an individual serving can of Del Monte Sliced Carrots, Marketside (Walmart) Sugar Snap Peas, and Baked Parm Bread. The Sugar Snap Peas come in a Microwavable Steamable Bag, heat for 2 minutes and serve. For the Bread I used Healthy Life Whole Grain Bread. I then buttered it with I Can't Believe It's Not Butter and sprinkled Kraft Shredded Parmesan Cheese. Baked at 400 degrees for about 7 minutes, until butter has melted and bread toasted. For dessert/snack later some Ritz Whole Wheat Crackers and slices of Kraft 2% Sharp Cheddar topped with some Hormel Turkey Pepperoni.






Baked Buttermilk-Brined Pork Chops
Recipe from PorkBeInspired.com

Ingredients:

4 bone-in pork chops, (each 1 1/4 - 1 1/2 inches thick and 8-12 ounces)
3 cups low - fat buttermilk
2/3 cup sea salt
1 tablespoon lemon zest
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh sage, chopped, OR 1 teaspoon dried
2 teaspoons freshly ground black pepper
flour, for coating
3 tablespoons olive oil




Cooking Directions:

To brine pork chops, pour buttermilk into a plastic storage container or stainless-steel bowl and stir in salt until completely dissolved. Add lemon zest, rosemary and sage. Add pork chops, making sure they are completely immersed in the brine. Cover and refrigerate for 3 to 4 hours.

Preheat oven to 400 degrees F. Remove chops from brine and rinse off buttermilk. Pat dry, season generously with the black pepper and dredge each chop in the flour, shaking to remove excess. Set chops aside.

In a nonstick ovenproof skillet large enough to hold all of the chops, heat oil over medium-high heat. Put chops in the pan and cook for 2 to 3 minutes or until nicely browned. Turn and cook 3 minutes more. Transfer the skillet to the oven and bake chops for about 15 minutes or until they are firm to the touch and register 145 degrees on an instant-read thermometer inserted into the middle of a chop. Remove chops to platter and let rest for 5 minutes before serving.

Serves 4.

* Adapted from “Bruce Aidells’s Complete Book of Pork,” courtesy of Harper Collins Publishers

Note - Though Bruce enjoys his pork chops at 145 degrees F, National Pork Board recommends a final internal temperature of 160 degrees F



Serving Suggestions:

Adapted from “Bruce Aidells’s Complete Book of Pork,” courtesy of Harper Collins Publishers “The mild sweetness of a Honey Wheat Ale is a nice balance to the tang of the buttermilk brine and also pairs well with apple chutney, my favorite fall condiment to serve with these chops,” explains Aidells.

Nutrition:

Calories: 453 calories
Protein: 38 grams
Fat: 29 grams
Sodium: 572 milligrams
Cholesterol: 108 milligrams
Saturated Fat: 9 grams
Carbohydrates: 7 grams
Fiber: 0 grams
Random Tip:

Don't overcook your pork!

http://www.porkbeinspired.com/RecipeDetail/1206/Baked_Buttermilk-Brined_Pork_Chops.aspx