Molasses Brined Pork Chops


  • 1/2 cup kosher salt
  • 1/2 cup molasses
  • 4 whole cloves
  • 1 cup boiling water
  • 7 cups cold water
  • 4 (2 1/4 inch thick) center cut, bone-in pork chops
  • 1/2 teaspoon vegetable oil


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.

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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).