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Molasses Brined Pork Chops Recipe

Molasses Brined Pork Chops

Recipe courtesy Mark Reichle and Nancy Miller

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • 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.

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  • 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! :

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  • on August 31, 2011

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    The best pork chop I have ever made by far!! Super moist and flavorful!

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  • on July 30, 2008

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    My boneless pork chops were about 1-1/2 inches thick.I marinated them about 5 hours, then gilled for 15 minutes on each side. They were excellent!From now on I will use this brine for my pork which in the past has always been too dryed out when served.
    Thank you for the recipe.

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  • on June 24, 2007

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    Loved this recipe, but I decided to second guess the chefs and add salt and pepper after pulling the chops from the brine. While this added a nice crunch, it also resulted in a quite salty mouthful. So skip the seasoning, the brine does its job.

    A note on the cooking times, I had them on a Weber gas grill at medium (halfway setting at 425 degrees, 13 minutes the first side and 10 minutes the second side and they were slightly overcooked. Probably technically the right temp but I like pork chops slightly pink in the center (though the brine covers you a little in moistness. Mine were bone in about 2 inches thick. If you're using boneless even less time is necessary on the grill.

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  • on June 10, 2007

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    good sweet/spicy marinade. Try it for a goos moist chop.

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  • on February 06, 2007

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    This recipe was just what I wanted. Tender and Sweet pork cops!!

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  • on January 29, 2007

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    Tasted good and easy to make.

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  • on January 23, 2007

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    the chops were very juicy, but the molasses flavor was too much for me.

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  • on December 17, 2005

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    This makes chops that are moist tender and above all GREAT.

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