Molasses Brined Pork Chops
Description
Chef John's molasses-brined pork chops recipe begins with a brine made with salt, molasses, and cloves, elevating your chops to new levels of succulence.
Ingredients
•
1 cup boiling water
•
1/2 cup kosher salt
•
1/2 cup molasses
•
4 whole cloves
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7 cups cold water
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4 (2 1/4 inch thick) center cut, bone-in pork chops
•
1/2 teaspoon vegetable oil
Directions
1
Combine boiling water, salt, molasses, and cloves in a large container, stirring until salt and molasses are dissolved. Cool to room temperature.
2
Stir cold water into molasses brine to combine.
3
Submerge pork chops completely in molasses brine. Cover container and refrigerate for 6 hours.
4
Remove pork chops from brine; pat dry with paper towels. Lightly oil each chop. Discard brine.
5
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6
Cook pork chops on the hottest part of the preheated grill until both sides of each chop is browned, 2 to 3 minutes. Transfer chops to the medium-high part of the grill; cook until slightly pink in centers, 6 to 8 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).