Let me tell you how good my Jesus is!
I didn’t plan on blogging this recipe because frankly I didn’t think it was blog-worthy. You know how you be in the grocery store, right? And you’re browsing the meat dept and you see a cut of meat that’s so pretty that you just have to buy it just so you can cook it? Ok, well maybe that’s just me then. But that’s what happened here. I’m not a big pork chop person. In fact, I can’t remember the last time I’ve had pork chops let along cooked them. But These were just too pretty so I couldn’t pass them up.
Being that they were thick and boneless I had to think about how to cook them. We all know boneless meat has the tendency to dry and and the thickness of the cut of these chops almost made that an inevitability. So in order to get the maximum flavor and texture from this meat I really only had one option: brine or die! For those of you who don’t know what brining is, you can read all about it here cuz I’m not here for all that. Basically, it’s a way to keep your meat moist and flavorful and works especially well with meat that’s notorious for drying out when you cook it i.e. turkey, pork chops, etc.
Forgive me, because I didn’t plan on blogging this recipe I didn’t take pictures of the process, but I’ll try to be as descriptive in my instructions as possible.
I know right lol! But I couldn’t think of anything else that was clever so #judgeme. All of the ingredients in this brine are dark so there you go. This will make enough for 4 thick cut pork chops, about 2 lbs of meat.
- 2 ½ cups water
- 1/2 c dark rum
- 3 tbsp soy sauce
- 1/4 c dark brown sugar
- 1/4 c salt
- 3 tbsp molasses
- 1 tbsp worcestershire sauce
- 1 tsp allspice
- 1 tbsp minced ginger
- 1/2 tsp cinnamon
- 2 c ice cubes
Mix all of the ingredients (excluding the ice cubes) in a pot and warm on medium-high heat until everything is dissolved, whisking throughout. Remove the pot from heat and allow it to cool completely.
place your washed and dried pork chops in a ziploc bag and pour the brine over them. Place the ice cubes in the bag and refrigerated for at least 4 hours. (I think I left mine overnight). Remove the chops from the brine and wrap them in plastic wrap and refrigerate them until you’re ready to cook them.
Line a baking sheet with nonstick foil and place the chops under the broiler, with the rack about 1/3 away from the top of the oven, making sure the door is ajar in order to keep the oven from cycling. Turn the chops periodically until they get a good browning on both sides. Remove them and allow them to rest for about 10 mins before eating.
This is just how I prepared mine, and they came out amazing!