Molassesbrinedporkchops Recipes

MOLASSES BRINED PORK CHOPS

Steps:

• Make brine: Combine ingredients in a large non-reactive pan. Stir until salt and molasses are dissolved. Add chops to brine and refrigerate for 4 to 6 hours.
• Preheat a grill to medium.
• Remove chops from brine and pat dry. Place chops on grill and cook on each side for 10 to 15 minutes, depending on thickness; the internal temperature of the pork chops should measure 145 degrees F when measured with an instant-read thermometer. Serve immediately.

MOLASSES-BRINED PORK CHOPS

Steps:

• Make the brine: combine water and salt in a large bowl; stir until the salt dissolves.
• Add in sugar, molasses, and vanilla; stir until sugar dissolves.
• Stir in ice.
• Add chops, cover and refrigerate 8 hours or overnight.
• Remove chops from brine, pat dry; discard brine.
• Make the rub: combine all the rub ingredients; rub over both sides of chops; refrigerate 30 minutes.
• Place flour in a shallow dish; dredge chops in flour.
• Heat oil in a large nonstick skillet over med-high heat; add chops and cook 5 minutes on each side or until done.

ALTON BROWN'S MOLASSES-AND-COFFEE PORK CHOPS

Steps:

• Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
• Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
• Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

PORK CHOPS WITH MOLASSES GLAZED APPLES

Steps:

• Place the pork chops in a glass or ceramic baking dish that will hold them comfortably in a single layer. Pour the brine over the chops and place in the refrigerator for 8 hours or overnight. Remove the pork chops from the brine and season well with salt and pepper. Grill or roast until desired doneness, approximately 12 minutes for medium. Remove the chops from the oven and keep in a warm place while you prepare the apples. In a large saute pan, heat the butter over high heat. When it starts to brown add the apples and saute, tossing, for 1 to 2 minutes. Add the molasses, cook for 1 minute and add the cider vinegar and reduce by half. Place a pork chop on each plate and top with some apples and the cooking juices.
• Combine all ingredients in a medium sized pot and bring to a boil. Remove from heat and let cool in the refrigerator. (Can store up to 1 month in the refrigerator.)

MOLASSES COFFEE MARINATED PORK CHOPS

Steps:

• Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
• Preheat grill to medium-high.
• Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.