Molasses-Brined Pork Chops |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pork chops that are even the slightest bit overdone can be dry and tough. Two tricks will help to prevent this problem: First, choose thick chops; there's less risk of overcooking. Second, brine pork chops before cooking, which makes them tender and juicy, even if you inadvertently overcook them. Ingredients:
3 1/2 cups water |
1/4 cup kosher salt |
3 tablespoons dark brown sugar |
2 tablespoons molasses |
1/2 teaspoon vanilla extract |
1 cup ice cubes |
4 (6-ounce) bone-in center-cut pork chops (about 1-inch thick) |
1 tablespoon finely chopped fresh or 1 teaspoon dried rubbed sage |
2 teaspoons freshly ground black pepper |
1/2 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cardamom |
1/4 teaspoon ground cinnamon |
3 garlic cloves, minced |
remaining ingredients |
2 tablespoons all-purpose flour |
2 teaspoons olive oil |
Directions:
1. To prepare brine, combine water and salt in a large bowl, stirring until salt dissolves. Add 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.
2. To prepare rub, combine sage and the next 6 ingredients (sage through garlic); rub over both sides of chops. Refrigerate for 30 minutes.
3. 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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