Southmoreland on the Plaza's Molasses Brined Pork Chops
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Cook time: 
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Serves: 6
 
Ingredients
  • ½ gal. Water
  • ½ c. Molasses
  • 2 T. Dried thyme
  • ½ c. Kosher salt
  • 2 T. Peppercorns
  • 6 Pork chops, thick cut
Instructions
  1. Combine water, molasses, thyme, kosher salt and peppercorns in a large non-reactive bowl or pot (use a stock pot lined with a plastic trash bag). Stir until salt and molasses are dissolved. Add chops to the brine and place in the refrigerator for at least two hours, up to a maximum of six. Remove chops from the brine and pat them dry, being careful to remove the peppercorns that have adhered to the chop. Cook over a grill that has been prepared to a medium heat. A 1-inch chop should cook approximately 7 minutes on each side (to 145 degrees).
Recipe by Sara's House at http://www.saras-house.com/2015/02/southmoreland-on-the-plazas-molasses-brined-pork-chops/