Molasse Brined Pork Chops

 

So this recipe isn’t one that I developed…it’s one that I found on here…the food network site. I changed the cooking style since it was late by the time we were ready to eat and didn’t want to drag the grill out. I decided to use a cast iron pan and then finish in the oven.

To be honest, there are two reasons that I made these pork chops: 1) I had all of the ingredients already and 2) Because I actually bought pork chops! I hardly ever buy pork chops because I always find them tough and try but when I went to the store this week I had a game plan to get chicken and ended up with pork. The grocery store I shop at was literally out of chicken breast, so I had to change my game plan.

So Wednesday morning rolls around and thinking, “What the heck am I going to make?”. Then a light bulb went off!

I remembed hearing that one way to keep you pork chops moist is to use a brine. So I googled “brine for pork chops” and up popped this recipe (and boy am I glad I decided to make it). I seriously have never had such a juicy pork chop before..so if you’re looking for a way to jazz up a boring chop..give this recipe a go! I also think that it would be really easy to make for a large get together as the main course, since it’s pretty low maintainence.

Brine:

2 quarts water

1/2 cup kosher salt

1/2 cup molasses

1 teaspoon whole peppercorns

1 bunch fresh thyme, or 1 teaspoon dried thyme

4 pork chops (with bone) (Mine were boneless!)

1. Mix the ingredients together and place in a non reactive pan ( I used a gallon ziplock bag) and let marinade for 4-6 hours.

2. When you are ready to start cooking, pre heat the oven to 350. Also pre heat a cast iron pan so it is hot enough to sear the meat. Pat the pork chops dry (very important!). Spray the pan with cooking spray and place the chops in and sear for 2 minutes.

3. Flip the pork chops and sear for another 2 minutes.

4) Carefully (with an oven mitt or towel!) place the pan in the oven and cook until the internal temperature reaches147 degrees. Plate and serve!

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