- 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).