Molasses-Brined Pork Chops

From Cooking Light

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• Brine

• 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 cube
• 4 (6 ounce)  bone-in center-cut pork chops (about 1-inch thick)

• Rub

• 1  tablespoon  finely chopped fresh sage (or 1 t. dried rubbed sage)
• 2  teaspoons fresh 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. Make the brine: combine water and salt in a large bowl; stir until the salt dissolves.
2. Add in sugar, molasses, and vanilla; stir until sugar dissolves.
3. Stir in ice.
4. Add chops, cover and refrigerate 8 hours or overnight.
5. Remove chops from brine, pat dry; discard brine.
6. Make the rub: combine all the rub ingredients; rub over both sides of chops; refrigerate 30 minutes.
7. Place flour in a shallow dish; dredge chops in flour.
8. Heat oil in a large nonstick skillet over med-high heat; add chops and cook 5 minutes on each side or until done.