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My review
Molasses Brined Pork Chops
56k
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
6 h 25 m servings 346Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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).
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
Read all reviews 5171 Ratings
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Most helpful positive review
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!
Most helpful critical review
7/1/2012
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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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!
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 usi...
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...
7/30/2012
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...
7/1/2012
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...
5/22/2012
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! ...
6/11/2012
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...
6/8/2012
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!
10/19/2013
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...