MOLASSES BRINED PORK CHOPS
Brining pork chops is like upgrading to premium cable; once you do it, you can't go back to basic. Dissolve salt and molasses in water, toss in the chops, and wait. What do you get from such little effort? A pork chop that's seasoned from the inside out, with a firm, but very moist texture.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h25m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
- 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).
Nutrition Facts : Calories 346.2 calories, Carbohydrate 31.2 g, Cholesterol 66.2 mg, Fat 13.5 g, Fiber 0.3 g, Protein 24.2 g, SaturatedFat 4.5 g, Sodium 11472.7 mg, Sugar 22.8 g
COFFEE-MOLASSES MARINATED PORK CHOPS
A friend gave me this fabulous pork chop recipe, and it's seriously the best pork I've ever tasted. -Pam Moormann, Beverly, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate at least 2 hours. Cover and refrigerate remaining coffee mixture until ready to cook., For glaze, place remaining coffee mixture in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/2 cup., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chops, covered, over medium heat or broil 4-5 in. from the heat 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving. Spoon glaze over chops.
Nutrition Facts : Calories 370 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 415mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 36g protein.
COFFEE-MARINATED GRILLED PORK
Printed in Good Food Magazine. Recipe from '333 Belrose Bar & Grill' in Wayne, PA. This flavorful dish has a rich coffee flavor with hints of sweet molasses and spicy chili. Begin marinating the pork one or two days ahead for best results. The mirin can be found in the Asian foods section of some supermarkets or at Japanese markets. Marinating time is NOT included in prep time.
Provided by CulinaryQueen
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Puree all the marinade ingredients in a food processor until almost smooth.
- Transfer to a large resealable plastic bag.
- Add pork; release excess air, seal bag and turn to coat. Chill 24-48 hours.
- Prepare barbecue to a medium heat.
- Grill pork about 25 minutes, turning often. (Internal temperature should register 145F.).
- Transfer to work surface and let stand 10 minutes.
- Thinly slice to serve.
Nutrition Facts : Calories 547, Fat 32.7, SaturatedFat 6.6, Cholesterol 124.7, Sodium 1221.6, Carbohydrate 22.4, Fiber 0.8, Sugar 16.5, Protein 40.7
COFFEE MOLASSES MARINADE
Use this to marinate and baste chicken, spareribs or other cuts of pork. Marinate at least overnight. Prep time does not include marinating and cooling time.
Provided by graffeetee
Categories < 15 Mins
Time 15m
Yield 2 1/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a non-reactive saucepan.
- Bring to a boil, stirring, and simmer 2 minutes.
- Let cool before using.
MOLASSES COFFEE MARINATED PORK CHOPS
Molasses and strong coffee bring depth of flavor these easy grilled pork chops. The well-balanced marinade does double duty as a thick and flavorful glaze that transforms the humble chop into an entree special enough for company. This recipe first appeared in Season 12 of Good Eats.
Provided by Level Agency
Categories Mains
Time 8h20m
Number Of Ingredients 10
Steps:
- Combine all of the ingredients in a 1-gallon zip-top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
- When ready to cook, heat a grill to medium-high.
- Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced.
- Meanwhile, grill the pork chops until they reach an internal temperature of 145ºF, 3 to 4 minutes per side. Allow the pork chops to rest 5 minutes before serving with the glaze.
ALTON BROWN'S MOLASSES-AND-COFFEE PORK CHOPS
Steps:
- Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
- Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
- Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.
MOLASSES COFFEE MARINATED PORK CHOPS
Steps:
- Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
- Preheat grill to medium-high.
- Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.
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- Mix all marinade ingredients well and pour into a resealable bag with the pork chops. Marinade in the refrigerator for at least 3 hours, overnight is just fine if you think that far ahead.
- Light the grill and prepare for direct grilling over high heat. For pork chops thicker than 1 inch, you'll need to move them over to the cooler side of the grill to finish cooking after you sear the outside.
- Remove the pork chops from the marinade and allow to rest on the counter at room temperature for about 30 minutes if you can. As you know by now, we want to warm our meat a little to ensure it cooks through evenly!
- Put the pork chops on the grill and cook over direct, high heat for about 5 minutes per side or until done. Again, if the pork chops are thicker than 1 inch, move to the cooler side of the grill and close the lid to allow them to cook all the way through.
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- Mix all ingredients in a large mixing bowl. Cover and refrigerate until ready to use, up to a few days.
- To use, place meat (about 2-4 pounds of pork or beef) in a resealable bag, cover with marinade, seal bag, and place in refrigerator. Marinate a few hours or depending on the type of meat marinate overnight. Drain marinade from bag into a small saucepan, pat meat dry, and cook meat as desired.
- Place saucepan with marinade over high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until reduced, about 10-15 minutes. Serve with meat.
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- Add pork chops to bag and turn to coat all sides. Alternatively, marinate pork chops in glass baking dish.
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- Combine the coffee, molasses, vinegar, mustard, Worcestershire sauce, red pepper flakes, and ginger. Pour into a food storage bag. Add the pork chops and refrigerate for 8-10 hours.
- Preheat oven to 400 degrees. Remove the chops from the marinade and pat dry. Season generously with salt and pepper. Pour the marinade into a sauce pan, bring to a boil, reduce heat and simmer until you have about ½ cup of sauce, about 10 minutes.
- Heat the oil in an oven proof skillet over high heat until very hot. Sear the pork chops for 2-3 minutes or until browned, flip the chops and place the skillet in the oven. Roast for 6 minutes or until the chops reach an internal temperature of 145 degrees on an instant read thermometer. Let sit for 5 minutes before serving. Serve with the sauce.
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- Combine first 6 ingredients in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add ice and pork; seal. Refrigerate for 3 hours, turning the bag occasionally.
- Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
- Place wood chips on hot coals. Remove pork from bag; discard brine. Pat pork dry with paper towels. Sprinkle 1/8 teaspoon salt over pork. Rub 8 teaspoons Pepper-Garlic Spice Rub evenly over both sides of pork. Place pork on grill rack coated with cooking spray over medium-high heat; grill 2 minutes on each side. Place pork on unheated side of grill; grill 3 minutes on each side or until done. Remove from heat. Let stand 5 minutes before serving.
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