Recipe courtesy of Nancy Miller
Molasses Brined Pork Chops
Total:
4 hr 32 min
Prep:
7 min
Inactive:
4 hr
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
4 hr 32 min
Prep:
7 min
Inactive:
4 hr
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
4 hr 32 min
Prep:
7 min
Inactive:
4 hr
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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