#FarmerSteveo perfected this recipe while catering lunch for the Martin Black Horse Clinic we helped host in 2024
Ingredients:
OCR pork chops
1/4 c. Kosher salt
1/4 c. Molasses
2 c. Water
Directions:
12-24 hours before mealtime:
1. Mix salt, molasses & water until dissolved in container big enough to hold all brine & as many chops as you’re prepping
2. Immerse chops in brine & put in fridge until mealtime
At mealtime:
3. Take chops out of brine and place on sheet pan to dry a bit (optional: cut chops in 1/2 across the grain, so they are approximately 1/2” thick).
4. Preheat grill - medium hot
5. Grill 2-4 minutes per side (longer if you choose to keep the chops thick).
5. Serve with pickled red onions, salad, fried potatoes and siracha mayo.
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