- 2 quarts water
- 1/2 cup kosher salt
- 1/2 cup molasses
- 1 teaspoon whole peppercorns
- 1 bunch fresh thyme, or 1 teaspoon dried thyme
- 4 pork chops (with bone)
Make brine: Combine ingredients in a large non-reactive pan. Stir until salt and molasses are dissolved. Add chops to brine and refrigerate for 4 to 6 hours.
Preheat a grill to medium.
Remove chops from brine and pat dry. Place chops on grill and cook on each side for 10 to 15 minutes, depending on thickness; the internal temperature of the pork chops should measure 145 degrees F when measured with an instant-read thermometer. Serve immediately.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.