• 3-½ cups water
  • ¼ cup coarse salt
  • ¼ cup dark brown sugar
  • 1 tablespoon molasses
  • 1 cup ice cubes
  • 3 to 4 lb. pork chops


Pour the water into a large bowl or plastic tub. Add the salt, sugar, and molasses and stir until dissolved. Stir in the ice so the brine chills quickly. Add the pork chops, set a plate on top to keep them submerged, and cover the bowl. Refrigerate for at least 4 hours but no more than 6 hours (less for thin chops). Transfer the pork chops to paper towels and proceed with one of the recipes that follow, or else wrap the chops in plastic and keep them refrigerated for up to 2 days.



MacGourmet downloadBrown Sugar & Molasses Brine. To import, drag image to your MacGourmet recipe box.


Fine Cooking Magazine


4 servings