Description
Brining pork chops is like upgrading to premium cable; once you do it, you can’t go back to basic. Dissolve salt and molasses in water, toss in the chops, and wait. What do you get from such little effort? A pork chop that’s seasoned from the inside out, with a firm, but very moist texture.
Ingredients
- ½ cup kosher salt
- ½ cup molasses
- 4 whole cloves
- 1 cup boiling water
- 7 cups cold water
- 4 (2 1/4 inch thick) center cut, bone-in pork chops
- ½ teaspoon vegetable oil
Instructions
- Combine salt
- molasses
- cloves
- and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature.
- Pour cold water into molasses mixture; stir to combine.
- Completely submerge pork chops in molasses mixture. Cover container and refrigerate for 6 hours.
- Remove pork chops from brine and pat dry with paper towels. Lightly oil each chop.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place pork chops on the hottest part of the grill; cook each side until browned
- 2 to 3 minutes. Transfer to a medium-high area of the grill and cook pork until it is slightly pink in the center
- 6 to 8 minutes per side. An instant-read thermometer inserted into the center of the chop should read 145 degrees F (63 degrees C).
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 6 hrs 25 mins
Servings: 4