Ingredients and Weight:
- 8 bone-in pork chops (1 pound each)
- 1 cup molasses
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup salt
- 1 tablespoon brown sugar
- 1 tablespoon mustard powder
- 1 teaspoon black pepper
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, whisk together the molasses, water, apple cider vinegar, salt, brown sugar, mustard powder, and pepper.
- Add the pork chops to the bowl and turn to coat evenly.
- Cover the bowl and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 400°F (200°C).
- Remove the pork chops from the brine and pat dry with paper towels.
- Season the pork chops with additional salt and pepper, if desired.
- Heat a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side or until golden brown.
- Transfer the pork chops to a baking dish and bake for 20-25 minutes, or until an internal temperature of 145°F (63°C) is reached.
- Let the pork chops rest for 10 minutes before serving.
Nutritional Information (per serving):
- Calories: 350
- Fat: 20g
- Protein: 30g
- Carbohydrates: 10g
Dish Characteristics:
- Tender and juicy pork chops with a rich and savory molasses glaze
- Apple cider vinegar adds a tangy and acidic flavor
- Bone-in pork chops provide additional flavor and moisture
- Perfect for a hearty and comforting meal
User Comments:
- "These pork chops were absolutely delicious! The molasses brine made them so tender and flavorful."
- "I love the combination of sweet and savory in this dish. The glaze is perfect."
- "I served these pork chops with mashed potatoes and green beans, and it was a hit with my family."
Special Precautions and Tips:
- If you don't have molasses, you can substitute honey or maple syrup.
- To make the pork chops even more tender, brine them for longer, up to 24 hours.
- Don't overcook the pork chops, or they will become dry.
- Let the pork chops rest before serving to allow the juices to redistribute.
