Just Five: Buttermilk-Brined Pork Chops

  Buttermilk is a problem child. I buy a full quart even though I need just a cup or so for a recipe, and then I’m stuck with the remaining three cups. I always put it in the refrigerator and vow to do something creative with it (Saturday pancakes! Homemade ranch dressing! Fluffy biscuits!), only to dump it out a week later.  That's when I turned to the Internet, where I found buttermilk used in one of my favorite meat prep techniques, brining. Turns out, buttermilk is a perfect base for brine: its acidity and calcium break down the protein, making the meat tender and juicy. I usually brine pork chops in a no-fail base of water, salt, syrup, mustard and herbs. but adding buttermilk changed everything. I sincerely have never made a juicier, more flavorful pork chop than this one. Use whatever seasoning you like in the brine (rosemary, thyme, juniper berries, citrus zest, garlic, red pepper flakes, etc.) and stock up. I’m buying buttermilk by the gallon, people!   Buttermilk-Brined Pork Chops 2 servings 1½ cups buttermilk ½ cup water ¼ cup kosher salt 1 tsp. freshly ground black pepper ½ cup maple syrup (grade B) 2 Tbsp. whole-grain mustard ¼ cup torn fresh sage leaves 1 cup ice 2 bone-in, 1-inch-thick pork chops 1 Tbsp. olive oil • In a medium saucepan, bring the buttermilk, water, salt, pepper, maple syrup, mustard and sage leaves to a simmer over medium-high heat. Stir to dissolve salt. Remove the saucepan from the heat, add the ice and let the brine cool to room temperature, about 30 minutes. • Place the pork chops into a large zip-top plastic bag and pour the brine over the meat. Seal and refrigerate at least 4 hours or overnight. • Remove the pork chops from the brine and pat dry. Discard the brine. • Drizzle the olive oil into a skillet over medium-high heat. Place the pork chops in the skillet and cook about 4 to 5 minutes, then flip and cook another 4 to 5 minutes, until the internal temperature is 145 degrees. Remove and let the meat rest 3 to 4 minutes before serving.