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…
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.
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)
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.