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Molasses-Brined Pork Chops

Cooking Light

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Worthy of a Special Occasion

Pork chops that are even the slightest bit overdone can be dry and tough. Two tricks will help to prevent this problem: First, choose thick chops; there's less risk of overcooking. Second, brine pork chops before cooking, which makes them tender and juicy, even if you inadvertently overcook them.

Yield: 4 servings (serving size: 1 chop)

Ingredients

  • Brine:
  • 3 1/2  cups  water
  • 1/4  cup  kosher salt
  • 3  tablespoons  dark brown sugar
  • 2  tablespoons  molasses
  • 1/2  teaspoon  vanilla extract
  • 1  cup  ice cubes
  • 4  (6-ounce) bone-in center-cut pork chops (about 1-inch thick)

  • Rub:
  • 1  tablespoon  finely chopped fresh or 1 teaspoon dried rubbed sage
  • 2  teaspoons  freshly ground black pepper
  • 1/2  teaspoon  ground cloves
  • 1/2  teaspoon  ground nutmeg
  • 1/4  teaspoon  ground cardamom
  • 1/4  teaspoon  ground cinnamon
  • 3  garlic cloves, minced

  • Remaining ingredients:
  • 2  tablespoons  all-purpose flour
  • 2  teaspoons  olive oil

Preparation

To prepare brine, combine water and salt in a large bowl, stirring until salt dissolves. Add sugar, molasses, and vanilla; stir until sugar dissolves. Stir in ice. Add chops; cover and refrigerate 8 hours or overnight. Remove chops from brine; pat dry. Discard brine.

To prepare rub, combine sage and the next 6 ingredients (sage through garlic); rub over both sides of chops. Refrigerate for 30 minutes.

Place flour in a shallow dish; dredge chops in the flour. Heat oil in a large nonstick skillet over medium-high heat. Add chops; cook 5 minutes on each side or until done.

Nutritional Information

Calories:
218 (38% from fat)
Fat:
9.3g (sat 2.9g,mono 4.8g,poly 0.7g)
Protein:
26.1g
Carbohydrate:
6.2g
Fiber:
0.7g
Cholesterol:
69mg
Iron:
1.4mg
Sodium:
617mg
Calcium:
43mg
Bruce Aidells, Cooking Light, NOVEMBER 2003