A couple of summers ago Kevin and I got to enjoy a night at a Kansas City Bed and Breakfast called Southmoreland on the Plaza. It was a beautiful B&B set just a few blocks off of The Plaza shopping area in Kansas City. The Innkeepers, Mark and Nancy were great hosts.
We stayed in the William Gillis room on the third floor which was quaint, but what I would expect a B&B room to be!
They served us amazing appetizers that first evening after we arrived and of course we had an amazing breakfast the next morning in this lovely dining room. We think it’s fun to stay at B&B’s because of the people that you get to meet!
When we checked out we saw that they sold cookbooks with all of their favorite recipes that they use there at Southmoreland, so we decided to get one. The other day Kevin was flipping through it and came across this Molasses Brined Pork Chop. It was actually under the Breakfast tab in the cookbook, but we had them for dinner and they were AMAZING! Probably one of my favorite pork chops that I’ve ever had (they are right up there with my favorite Moroccan Pork Chops!)
Nancy was gracious enough to let me share this recipe with you! It’s one of those recipes that you can get ready at lunch and then just throw on the grill (or griddle) that night for supper! We ate ours with a baked potato and asparagus. Hope you enjoy!
- ½ gal. Water
- ½ c. Molasses
- 2 T. Dried thyme
- ½ c. Kosher salt
- 2 T. Peppercorns
- 6 Pork chops, thick cut
- 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).