Photo: Molasses Brined Pork Chops Recipe
Ingredients
Brine:
- 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)
Directions
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.
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By roseynut
Columbus, NC
on January 05, 2013
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My husband just declared this to be the best pork chop he's ever eaten!!! He's from South Carolina, and grew up eating pork, so... his compliments mean something. I am a Yankee, but have to say this this was one of the best chops I've had, too. Moist, tender, and flavorful, without a bunch of extras. Followed the recipe exactly, except that I did it indoors on my Lodge grill pan (out of charcoal for the season! Definitely important to check temp, since you don't want to overcook it.
By Ultrachick91
El Cajon, CA
on May 22, 2012
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Wow! These came out soooo tender; like pork Filet Mignon. Really didn't change anything accept tossing in a about 1/4cup of sugar into the Soak and heating on the stove to blend. Cooled the brine by placing the pan in an ice-bath to speed everything up. As an after thought I boiled some of the brine with a couple shakes of Worcestershire & red pepper flakes and after cooling put in a spray bottle to keep meat moist on grill. Next time I'll reserve the brine prior to introducing meat. Just make sure to keep a thermometer on the meat; it cooks faster then you think. The bottom line this brine is the only way to do chops! :
By grutsismarquis_...
Vista, CA
on August 31, 2011
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The best pork chop I have ever made by far!! Super moist and flavorful!
Read all 13 reviews