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Molasses Brined Pork Chops

Rated as 4.51 out of 5 Stars
57k

"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

6 h 25 m servings 346
Original recipe yields 4 servings

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).

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.

Nutrition Facts


Per Serving: 346 calories; 13.5 31.2 24.2 66 11473 Full nutrition

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Reviews

Read all reviews 51
  1. 72 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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!

Most helpful critical review

Beautiful color but very little added in the way of flavor or juiciness. There was absolutely NO clove flavor whatsoever. I will try again and maybe brush the chops with a molasses and ground cl...

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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!

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 usi...

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...

Loved these chops! I cut the salt to 1/4c (would use 1/8c next time), but otherwise followed recipe. Deeelicious! So moist, juicy & tender. Cut a bnls pork loin into 1" chops & they came out per...

Beautiful color but very little added in the way of flavor or juiciness. There was absolutely NO clove flavor whatsoever. I will try again and maybe brush the chops with a molasses and ground cl...

I LOVED this! i grew up on molasses so was obvious i would like this, but being in a brine it does become quite salty, so try to pair with a sweet salad, or sweet potato, if salads scared you! ...

These are great! I only had about 2.5lbs of chops so I cut the salt down to 1/4 cup and only used about 4 cups of cold water. We grilled these and they were pefect! Lots of great flavor! I a...

Chef John, Thank you thank you thank you! These are truly the best pork chops I have ever grilled and I have grilled quite a few. They are fantastic!

I just finished grilling these pork chops after marinating them in the brine about 5 hours. They were so tender and moist and I had one thinner pork chop and one thicker which didn't matter- bo...