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  • Jefferson Adams

    Grilled Buttermilk Pork Chops (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

      Buttermilk and brine are the key to these tender, juicy grilled pork chops.


    Photo: CC--Christopher Aloi
    Caption: Photo: CC--Christopher Aloi

    Celiac.com 09/16/2017 - Pork chops are one of the best things grill. Brine is the key. These pork chops are brined in buttermilk, so they cook up tender and juicy.

    Ingredients:

    • 2 cups buttermilk
    • 3 tablespoons packed light brown sugar
    • 4 tablespoons extra-virgin olive oil
    • Kosher salt
    • 6 cloves garlic, smashed
    • 6 bay leaves
    • 2 teaspoons hot sauce
    • 12 black peppercorns
    • 1 lemon
    • 6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total)
    • Vegetable oil, for brushing
    • 6 ears of corn, husked
    • 1/4 cup chopped fresh parsley
    • 2 tablespoons chopped fresh chives



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    Directions:
    To make the brine, combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl.

    Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of the lemon.

    Pierce both sides of the pork chops a few times with a paring knife.

    Add the pork to the brine, turning to coat.

    Cover and refrigerate at least 4 hours or overnight.

    Remove the pork chops from the refrigerator 30 minutes before grilling. Allow to come to room temperature.

    Heat a grill to medium high and lightly brush the grates with vegetable oil.

    Remove the pork from the brine, letting the excess drip off, and transfer to the grill.

    Cover and cook until seared, about 5 minutes. Flip and continue cooking, uncovered, about 5 more minutes, until the other side is seared.

    Remove the pork from the grill; let rest 5 minutes.

    Serve with rice and your favorite sides.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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