Molasses Brined Pork Chops

28 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    6 h 25 m
Chef John
Recipe by  Chef John

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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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Reviews (28)

Rate This Recipe
jennifermo
26

jennifermo

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
12

aputler

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
11

MicheleG

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 346 cal
  • 17%
  • Fat
  • 13.5 g
  • 21%
  • Carbs
  • 31.2 g
  • 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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