Molasses-Brined Pork Chops
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
Member Ratings and Reviews
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Not normally a complaint of mine, but I did find this recipe surprisingly salty while still pleasingly flavorful. I would say that you could probably back off on the salt in the brine and still accomplish the brining process, but maybe not. I'd make this again, but use less salt01/07/09
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I grilled these chops for 5 minutes on each side on med direct heat. They were moist and delicious. I went very light on the rub due to previous comments and I am glad I did. The taste is very unique and next time I will plan the meal to complement it.07/07/08





