This recipe introduces a flavorful buttermilk brine that ensures your pork chops are tender and juicy, with a hint of citrus and garlic.
Combine the buttermilk, kosher salt, and sugar in a large bowl.
Whisk until the salt and sugar are fully dissolved for an even brine.
Add the lemon zest and garlic cloves to the brine.
Crush the garlic cloves slightly to release more flavor.
Place the pork chops in the brine, ensuring they are fully submerged.
Use a plate or weight to keep the chops submerged if necessary.
Cover and refrigerate the container for 24 hours.
Refrigerating allows the flavors to penetrate deeply into the meat.
Remove the pork chops from the brine and rinse under cold water.
Pat the pork chops dry with paper towels before cooking.
Cook the pork chops as desired, such as grilling or pan-searing.
Ensure the pork chops reach an internal temperature of 145°F for safe consumption.
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