What's for dinner? Molasses-brined pork chops

Molasses-brined pork chops are a weeknight favorite in our house. The recipe may sound complex, but with careful planning it's rather simple. Brining not only adds depth and flavor to the pork chops, it makes the chops exceptionally tender.

I begin by brining the pork chops in a mixture of water, molasses, brown sugar, sea salt, vanilla and ice cubes. Leave to brine for at least eight hours and up to two days.

Meanwhile, I create a spice rub with using dried sage from our summer farm share, garlic, cloves, cinnamon, nutmeg, allspice and black pepper. Once the pork chops are removed from the brine and patted dry, I dredge them in seasoned flour.

The spice mixture is then rubbed on both sides of the pork chops, and they are refrigerated for at least 30 minutes before they are broiled to perfection. Although this recipe does require some advance planning, with a little preparation, it can make an extraordinary weeknight meal.

The broiled pork chops go well with a variety of side dishes:



molasses-brined pork chops with roasted root vegetables



molasses-brined pork chops with roasted brussel sprouts and tzimmes



molasses-brined pork chops with cheddar grits and collard greens