Buttermilk-Brined Pork Chops - cooking recipe

Ingredients

2 cups fat-free 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 (6 oz. each and 1/2-inch thick)
2 teaspoons fresh ground black pepper

Preparation

Combine the first 6 ingredients in a large heavy duty zip-lock plastic bag; shake well to dissolve salt and sugar.
Add in pork chops; seal and refrigerate overnight, turning bag occasionally.
Remove pork from bag and throw away the brine.
Pat pork dry with a paper towel; sprinkle chops with pepper.
Heat a large non-stick grill pan over medium-high heat; coat pan with cooking spray.
Add pork; cook 3 1/2 minutes per side or until desired doneness.