Pork is notorious for its ability to become dry very easily. This is especially true if you are grilling or baking it rather than pan frying. For many years I actually thought pork was inherently tough and chewy because I never had the pleasure of enjoying a perfectly cooked pork chop. When prepared correctly, pork chops should be juicy and delicious. Fortunately, there is a method for preparing pork chops which helps tenderize the meat as it marinates. Please allow me to introduce you to the molasses brined pork chop.
4 pork chops (¾ – 1 inch thick)
3 Tablespoons salt
½ cup molasses
5 whole cloves
1 cup boiling water
2-3 cups cold water
To make the brine, in a deep container, combine salt, molasses, cloves, and hot water. Stir to dissolve the salt.
Add the cold water. You want to the brine liquid cool so that you do not begin cooking the pork once it enters the brine.
Add the pork chops and marinate in the refrigerator for at least 6 hours or overnight.
Remove your molasses brined pork chops from the marinating liquid and grill over direct heat until the internal temperature reaches 150° F. The flame will create a nice carmelization of the molasses on the exterior of the pork. The salt helps tenderize the meat and leaves you with a nice, juicy chop.
All that’s left is to enjoy your molasses brined pork chop! It goes great with applesauce!