Molasses Brined Pork Chops

Molasses Brined Pork Chops

28
Chef John 15213

"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 6 h 25 m {{adjustedServings}} servings 346 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 11473 mg
  • 459%

Based on a 2,000 calorie diet

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Directions

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  1. Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature.
  2. Pour cold water into molasses mixture; stir to combine.
  3. Completely submerge pork chops in molasses mixture. Cover container and refrigerate for 6 hours.
  4. Remove pork chops from brine and pat dry with paper towels. Lightly oil each chop.
  5. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  6. 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).
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Footnotes

  • Editor's Notes:
  • Chef John glazes these pork chops with his Carolina-Style Barbeque Sauce.
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
  • Always brine foods in a food-grade, non-reactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. Never use ordinary trash bags, plastic trash cans, or metal buckets or containers not meant for food use.
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Reviews 28

  1. 41 Ratings

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jennifermo
4/23/2012

I did this two ways -- one with a short brine (because I couldn't wait another day) and one with an overnight brine. Definitely worth the wait! The chops were juicy and delicious!

aputler
9/3/2012

Very moist chops. I always get the bone-in thick cuts when grilling. It's a must! Also have noticed that many users of Brine recipes in general comment that it's "too salty" Perhaps they are using table salt as opposed to Kosher.

MicheleG
6/28/2012

These were amazing! I had center cut, boneless chops from the supermarket (maybe 1" thick) that I brined for 6 hours. I grilled for a few minutes on each side until they reached 145. My kids don't like barbecue sauce, so I did half plain & the other half I basted with Sticky Fingers Carolina Classic barbecue sauce. Both turned out fabulous.! Just watch your temperature it would be a shame to overcook.