I was so happy with how my Carolina barbecue sauce
experiment went, I almost forgot I'd filmed the molasses brined pork
chop I slathered all that sauce on. So, I figured I better get cracking
and post this before grilling season turns into hockey season.
Brining pork chops is like upgrading to
premium cable, once you do it, you can’t go back to basic. You hear
people say HBO wins all those awards because they have the big advantage
of using the profanity and casual nudity that the network competition
can't.
When it comes to brining, the F-bombs
and low-cut blouses are the flavor and extra moisture that the sweet,
salty solution brings. When compared to your standard grilled pork
chops, these brined beauties will surely get better reviews.
Other than having to wait a few hours
for all that sexy, semipermeable membrane-on-membrane action to take
place, this recipe is incredibly easy. Dissolve salt and molasses in
water, toss in the chops, and wait. And 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.