Prep 24 hrs
Cook 0 mins
This is not for anyone on a salt restricted diet, I have left the garlic as optional if you are a garlic lover then add in --- this brine is enough for 4 large pork chops or 1 pork tenderloin, for a larger amount of pork chops prepare ingredients listed but in two separate bowls, do not double into one bowl --- kosher salt only for this, feel free to add in 1/2 to 1 teaspoon fresh rosemary.
- 2 cups low-fat buttermilk
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1 tablespoon grated lemon rind
- 4 large fresh garlic cloves, sliced into four pieces (optional)
- In a large bowl combine the buttermilk with kosher salt and sugar; whisk until no granules remain (this should take a few minutes).
- Mix in lemon rind and garlic pieces.
- Add in pork; toss to coat with the brine.
- Refrigerate for 24 hours.
- Remove the pork, then rinse well under cold water.
- Proceed to cook as desired.
Used this for a small pork roast and it was wonderful. Reduced salt to 1T and was not too salty. Then tried with pork chops. Also very moist, but the lemon flavor was too strong. When do again will reduce amount of lemon if doing chops.
As always I Inadvertantly end up with ur name on the recipe I chose!! I just skillet cooked them with added pepper, nothing else needed. Wonderful, and so easy !!!!! TY once again for saving my dinner!
OUTSTANDING!! I used this with a 1.5 lb pork loin and let it brine for 7 hours. Rinsed thoroughly and used a Thai curry rub; grilled to perfection! Came out so moist and delicious. My only change to this was omitting the lemon, out of personal preference. Brining is the ONLY way to go! This will be my go to pork brine from now on - can't wait to try with some rosemary!