KITTENCAL'S BASIC BUTTERMILK BRINE FOR PORK CHOPS
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.
Provided by Kittencalrecipezazz
Categories Pork
Time P1D
Yield 2 cups (approx)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 148.2, Fat 2.2, SaturatedFat 1.3, Cholesterol 9.8, Sodium 7234, Carbohydrate 24.8, Fiber 0.3, Sugar 24.4, Protein 8.2
BUTTERMILK BRINED PORK CHOPS
This simple, easy brine recipe uses buttermilk for the most tender, juicy pork chops. Buttermilk helps tenderize the pork, keep the pork chops moist, and gives them a zesty, flavorful taste.
Provided by Renae
Categories Main Course Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Make the buttermilk brine: Mix buttermilk, brown sugar, 2 Tablespoons olive oil, garlic, bay leaves, and hot sauce together in a large shallow bowl or ziplock bag.
- Add the pork chops to the brine, ensuring they are completely submerged. If using a bowl, cover it. Refrigerate pork chops in brine for at least 8 hours and up to 24 hours.
- Remove the pork chops from the brine. Discard the brine. Rinse the pork chops and dry with paper towels.
- Rub or brush pork chops with 2 tablespoons of olive oil. Season with salt and pepper or all purpose seasoning. Let meat sit at room temperature for 30 minutes.
- Preheat your skillet (cast iron is perfect for this!) on medium high heat and add 1/4" of cooking oil. Gently add pork chops to the skillet without overcrowding them. If your skillet is too small, fry them in batches.
- Cook for 4-5 minutes per side. Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º
- Preheat your air fryer to 400º for 5 minutes. Cook pork chops in air fryer at 400 degrees for 5 minutes, then flip and cook for another 5 minutes.
- Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º
- Preheat the oven to 375º. Place the pork chops in an oven safe dish and bake for 15 minutes.
- Use a meat thermometer, take the internal temperature of the largest pork chop. Pork is done when it reaches an internal temperature of 145º.To give the pork chops a golden, seared look, place them under a broiler for 2-3 minutes.
- Preheat grill to medium high heat (about 375º) and lightly brush the grates with vegetable oil. Grill pork chops for 7 minutes per side over direct heat.
- Use a meat thermometer to take the internal temperature of the largest pork chop. Pork is done when it reaches an internal temperature of 145º.
- Let pork rest for 5 minutes before serving. Garnish with parsley, if desired.
Nutrition Facts : Calories 415 kcal, Carbohydrate 11 g, Protein 32 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 100 mg, Sodium 237 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 pork chop
BUTTERMILK-BRINED PORK CHOPS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the pickled red cabbage slaw: In a small saucepan, add the vinegar, sugar, bay leaves, 1 teaspoon salt and 1/2 cup water and bring to a boil. Put the onions and cabbage in a large heatproof bowl or container and pour the boiling liquid over them. Toss to coat. Let the mixture sit for at least 30 minutes in the refrigerator and up to overnight. Right before serving, add the parsley.
- For the pork chops: In a large bowl, combine the buttermilk, hot sauce, granulated garlic, 2 teaspoons salt and 1 teaspoon pepper. Add the brine and pork chops to a large ziptop bag, making sure the pork chops are evenly coated. Close tightly. Allow the chops to sit for 2 hours on the counter and up to 4 hours in the refrigerator.
- Set up a breading station with one plate of the flour, one bowl of the eggs and one plate of the breadcrumbs.
- Remove the pork chops from the brine and allow any excess to drip off. Bread the pork chops by evenly coating them in the flour, followed by the egg and finishing with the breadcrumbs.
- Fit a rimmed baking sheet with a wire rack. Pour enough oil into a 12-inch cast-iron skillet to come halfway up the sides of the pork chops and heat over medium heat. Once the oil is shimmering, add the pork chops to the skillet in batches and shallow-fry until golden brown or a thermometer reads 135 degrees F, 3 to 5 minutes per side. (If the pork chop breading is getting too dark while cooking in the oil, finish the pork chops in the oven at 350 degrees F until an internal temperature of 135 to 140 degrees F is reached.) Remove the chops to the baking sheet and season with salt.
- Serve the chops with the slaw and mustard.
GRANNY'S BUTTERMILK FRIED PORK CHOPS
These are the tender, slow cooked, melt in your mouth pork chops that your southern grandma used to make. I cut the fattening factor by using "Enova" oil. This is comfort food at its best. I like to cut out the bone of my cooked pork chop then put it between two slices of plain soft white bread..mmmm.. heaven! This isn't actually my grandma's recipe--her recipes died with her, but this is pretty darned close!
Provided by BETHANY T.
Categories Pork
Time 1h
Yield 4 porkchops, 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle both sides of pork chops lightly with seasoning salt. I like Garlic & Pepper Seasoning salt, but Lawry's is good, so is Old Bay.
- Place chops into a ziplock bag and pour in the buttermilk. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. LeT stand in the fridge for several hours.
- In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
- Heat oil in a large heavy frying pan to medium high heat. Oil should reach slightly less than 1/2 inch deep in the pan.
- Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
- When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones.
- Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
- Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.
Nutrition Facts : Calories 387.9, Fat 12.5, SaturatedFat 4.7, Cholesterol 72.6, Sodium 82.1, Carbohydrate 37.2, Fiber 1.3, Sugar 1.6, Protein 29.1
KITTENCAL'S BUTTERMILK POULTRY BRINE (FOR CHICKEN OR TURKEY)
You may never grill, fry or bake chicken again without using this brine first, it will produce the most flavourful juicy moist chicken you will *ever* have, it's a must for chicken and turkey breasts, and makes the best fried chicken on this planet! Plan ahead the chicken needs to marinade in the buttermilk brine for a minimum of 8 hours or up to 24 hours. This brine is enough to cover about 4 pounds chicken pieces. You can double the recipe and use it on a small whole turkey also, the cumin is only optional, if you are not a lover of cumin then you can omit but it really brings out so much extra flavor without being overpowering.... you will *LOVE* this brine! also see my recipe #225220 and recipe #148225.
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 8h
Yield 1 quart brine
Number Of Ingredients 7
Steps:
- In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin (if using) and black pepper until the sugar and salt is completely dissolved.
- Rinse the chicken in cold water and pat dry with paper towels.
- Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture.
- Cover and refrigerate for a minimum of 8-24 hours.
- Rinse the chicken quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling.
- Grill or oven-bake as desired.
Nutrition Facts : Calories 553, Fat 8.9, SaturatedFat 5.5, Cholesterol 39.2, Sodium 14988.7, Carbohydrate 86.8, Fiber 2.4, Sugar 75.3, Protein 34.7
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