Chef John's molasses-brined pork chops recipe begins with a brine made with salt, molasses, and cloves, elevating your chops to new levels of succulence.
Preparation Time
5 mins
Cooking Time
20 mins
Total Time
25 mins
Calories
346 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
Combine boiling water, salt, molasses, and cloves in a large container, stirring until salt and molasses are dissolved. Cool to room temperature.
Step 3
Stir cold water into molasses brine to combine.
Step 4
Submerge pork chops completely in molasses brine. Cover container and refrigerate for 6 hours.
Step 5
Remove pork chops from brine; pat dry with paper towels. Lightly oil each chop. Discard brine.
Step 6
Cook pork chops on the hottest part of the preheated grill until both sides of each chop is browned, 2 to 3 minutes. Transfer chops to the medium-high part of the grill; cook until slightly pink in centers, 6 to 8 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).
Ingredients
1 cup boiling water
4 whole cloves
7 cups cold water
4 (2 1/4 inch thick) center cut, bone-in pork chops
