MOLASSES BRINED PORK CHOPS
Brining pork chops is like upgrading to premium cable; once you do it, you can't go back to basic. Dissolve salt and molasses in water, toss in the chops, and wait. What do you get from such little effort? A pork chop that's seasoned from the inside out, with a firm, but very moist texture.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h25m
Yield 4
Number Of Ingredients 7
Steps:
- Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature.
- Pour cold water into molasses mixture; stir to combine.
- Completely submerge pork chops in molasses mixture. Cover container and refrigerate for 6 hours.
- Remove pork chops from brine and pat dry with paper towels. Lightly oil each chop.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place pork chops on the hottest part of the grill; cook each side until browned, 2 to 3 minutes. Transfer to a medium-high area of the grill and cook pork until it is slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center of the chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 346.2 calories, Carbohydrate 31.2 g, Cholesterol 66.2 mg, Fat 13.5 g, Fiber 0.3 g, Protein 24.2 g, SaturatedFat 4.5 g, Sodium 11472.7 mg, Sugar 22.8 g
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.
BRINED PORK CHOPS
Delicious fried pork chops perfect for an autumn supper with mashed potatoes and fall vegetables. Recipe adapted from Cooking Light (November, 2003) Prep time includes brining time.
Provided by ellie_
Categories Pork
Time 9h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl combine water and salt, stirring until salt dissolves.
- Add next 3 ingredients (sugar- vanilla), stir until sugar dissolves.
- Stir in ice and add pork chops.
- Cover and refrigerate for at least 8 hours.
- Drain and remove pork chops from brine.
- Discard brine.
- Combine next 7 ingredients (sage-garlic), rub both sides of pork chops with spice mixture.
- Refrigerate at least 30 minutes.
- Place flour in large plastic bag and add chops, shake well to coat chops.
- Place chops on plate before frying.
- Heat oil in large skillet over medium high heat.
- Add chops, cook 5-10 minutes per side, depending on degree of doneness desired and thickness of chops.
MOLASSES-BRINED PORK CHOPS
Make and share this Molasses-Brined Pork Chops recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 533.2, Fat 26.6, SaturatedFat 9.5, Cholesterol 146.1, Sodium 7187.9, Carbohydrate 22.7, Fiber 0.9, Sugar 15.7, Protein 48.2
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.
GRILLED PORK CHOPS WITH MOLASSES BARBECUE SAUCE
Categories Garlic Pork Fourth of July Backyard BBQ Summer Brine Grill/Barbecue Bon Appétit
Yield Serves 8
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients in large saucepan; bring to boil. Cool completely. Place pork in large glass baking dish. Pour brine over. Cover; chill overnight.
- Prepare barbecue (medium-high heat). Drain pork; pat dry. Brush pork with oil. Sprinkle with salt and pepper. Grill pork about 5 minutes per side for medium. Place on plates. Spoon Molasses Barbecue Sauce over.
COFFEE-MOLASSES MARINATED PORK CHOPS
A friend gave me this fabulous pork chop recipe, and it's seriously the best pork I've ever tasted. -Pam Moormann, Beverly, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate at least 2 hours. Cover and refrigerate remaining coffee mixture until ready to cook., For glaze, place remaining coffee mixture in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/2 cup., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chops, covered, over medium heat or broil 4-5 in. from the heat 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving. Spoon glaze over chops.
Nutrition Facts : Calories 370 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 415mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 36g protein.
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- To prepare rub, combine sage and the next 6 ingredients (sage through garlic); rub over both sides of chops. Refrigerate for 30 minutes.
- Place flour in a shallow dish; dredge chops in the flour. Heat oil in a large nonstick skillet over medium-high heat. Add chops; cook 5 minutes on each side or until done.
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