Molasses Brined Pork Chops
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Description
Brining pork chops is like upgrading to premium cable; once you do it, you can't go back to basic. Dissolve salt and molasses in water, toss in the chops, and wait. What do you get from such little effort? A pork chop that's seasoned from the inside out, with a firm, but very moist texture.
Ingredients
- ½ cup kosher salt
- ½ cup molasses
- 4 whole cloves
- 1 cup boiling water
- 7 cups cold water
- 4 (2 1/4 inch thick) center cut, bone-in pork chops
- ½ teaspoon vegetable oil
Directions
- 1. Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature.
- 2. Pour cold water into molasses mixture; stir to combine.
- 3. Completely submerge pork chops in molasses mixture. Cover container and refrigerate for 6 hours.
- 4. Remove pork chops from brine and pat dry with paper towels. Lightly oil each chop.
- 5. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- 6. Place pork chops on the hottest part of the grill; cook each side until browned, 2 to 3 minutes. Transfer to a medium-high area of the grill and cook pork until it is slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center of the chop should read 145 degrees F (63 degrees C).
Nutrition Facts
serving: 4 servings
calories: 346.2 kcal
carbohydrates: 31.2 g
protein: 24.2 g
saturated fat: 4.5 g
cholesterol: 66.2 mg
sodium: 11472.7 mg
fiber: 0.3 g
sugar: 22.8 g
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