Black Pepper Pork Chops With Molasses Butter Recipes

BLACK PEPPER PORK CHOPS WITH MOLASSES BUTTER

Steps:

• Cut pork loin into 8 pieces (approximately 4 ozs. each).
• Stir together butter, molasses, and lemon juice with a wooden spoon.
• Cover and refrigerate.
• Rub chops on both sides evenly with salt and pepper.
• Grill chops over medium hot coals for 12 to 15 minutes.
• Top each chop with molasses butter.

MOLASSES BLACK PEPPER CURE

Steps:

• In a small bowl, combine salt and sugar. Spread molasses evenly over pork belly, then coat with the pepper. Spread the salt and sugar mixture generously over the entire slab. Place into a re-sealable plastic bag and refrigerate for 3 days.
• After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
• Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.

FOODCHANNEL EDITOR

Steps:

• 1 Stir together butter, molasses and lemon juice with a fork. Cover and refrigerate. 2 Rub chops on both sides evenly with pepper. Grill chops over medium hot coals for 12 to 15 minutes, turning once. Top each chop with molasses butter.

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.)