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