Molasses Brined Pork Chops
- 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)
DirectionsWatch how to make this recipe
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.
Recipe courtesy of Mark Reichle and Nancy Miller
Recipe courtesy of Michael Chiarello