Ingredients
4
4 servings
- •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).
Nutritional Facts
Per 4 servings
- Calories: 346
- Carbohydrate: 31g
- Fat: 14g
- Fiber: 0g
- Protein: 24g
- Sugar: 23g
Related Recipes
Marinated Brined Pork Chops
Savory Brined Pork Chops
Pork Chop Grill
Stuffed Pork Chops III
How to "Dry-Brine" Pork Chops
Beer Brined Pork Chops
Easy Baked Pork Chops
Pork Brine
Molasses-Glazed Pork Tenderloin
Horseradish Pork Chops
Juicy Pork Chops
