Pork chops:  buttermilk-brined pork chops

Source:   Cooking Light, 10/04

Qty Measure Ingredient
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2 cups buttermilk  
2 tablespoons kosher salt  
2 tablespoons sugar  
1 tablespoon lemon rind grated 
1 teaspoon rosemary fresh 
1 teaspoon sage fresh 
4 pork loin chops  

Instructions: Mix all ingredients except chops in a ziplock bag.  Add pork chops and marinate overnight.

Remove pork (discard marinade).  Sprinkle pork with pepper.  Cook to desired degree of doneness in a hot skillet coated with cooking spray.

Gruyere-bacon dip

This is absolutely delicious--dip with crackers or vegetables.

1/2 c chopped onion
4 oz. shredded Gruyere cheese
1/2 c mayonnaise
1 t Worcestershire sauce
1/2 t dry mustard
1/8 t pepper
8 oz cream cheese, softened
2 T sliced green onion
4 slices bacon, cooked and crumbled

Saute onion until soft.  Put in small (2 1/2 qt) slow cooker.  Add Gruyere, mayonnaise, Worcestershire, mustard, pepper and cream cheese.  Stir until blended.  Cover and cook on low for 1 1/2 hours, stirring halfway through.  Top with green onions and bacon.

Breakfast sausage patties

From Taste of Home

3/4 c buttermilk
2 1/2 t kosher salt
1 1/2 t sage
1 1/2 t brown sugar
1 1/2 t pepper
3/4 t marjoram
3/4 t savory
1/4 t cayenne pepper (I don't use)
1/4 t nutmeg
2 1/2 lb ground pork (I used turkey)

Combine buttermilk and seasonings.  Mix in ground meat.  Shape into patties--this mixture is very moist.  Cook patties in batches, 5-6 minutes on a side.