A savory recipe for molasses-brined pork chops with mustard glaze

Today's pork is bred to be lean, which is terrific for heart health, but not so great for flavour. The best defence against dry pork chops is to soak them in brine, which allows the meat to hang onto more moisture as it cooks. In this recipe, the sweet and savoury components of molasses bring out the full flavour of the pork, and a simple mustard glaze sparks the flavour even more.

• Preparation time: 10 minutes, plus 4 hours brining.
• Cooking time: 15 minutes.
• Serves 4

Ingredients:

• 400 ml (1 3/4 c) water
• 45 ml (3 tbsp) apple-cider vinegar, divided
• 15 ml (3 tsp) kosher salt, divided
• 90 ml (6 tbsp) unsulphured molasses, divided
• 15 ml (1 tbsp) light brown sugar
• 15 ml (1 tbsp) low-sodium ketchup
• 4 bone-in pork rib chops, each 2.5 to 4 cm (1 to 1 1/2 in) thick, about 125 g/2 1/2 lbs total, trimmed of fat
• 15 ml (1 tbsp) paprika
• 30 ml (2 tbsp) prepared brown mustard
• 2 ml (1/2 tsp) ground black pepper

Instructions:

1. Combine the water, 30 millilitres (two tablespoons) of vinegar, 13 millilitres (2 1/2 teaspoons) of the salt, 30 millilitres (two tablespoons) of the molasses, the brown sugar and ketchup in a large ziplock bag. Add the chops, press out the air, seal and refrigerate for four hours.
2. Heat a grill on high heat. Remove the chops from the brine and pat dry with paper towels. Discard the brine. Sprinkle the chops all over with the paprika and let the meat rest at room temperature for 15 minutes as the grill heats up.
3. Combine the remaining 60 millilitres (four tablespoons) molasses, the mustard, remaining 15 millilitres (one tablespoon) vinegar, pepper and remaining two millilitres (1/2 teaspoon) salt in a small bowl; set aside.
4. Grill the chops over high heat until nicely grill-marked, two to three minutes per side. Reduce the heat under the chops to medium-low (on a gas grill) or move the chops to a low-heat area (on a charcoal grill). Cover and continue cooking for another five to six minutes per side for medium, about 60°C (140°F) on an instant-read thermometer. Brush generously with the mustard mixture until well glazed all over.
5. Transfer to a platter, cover loosely with foil and let rest for five minutes before serving.

Every serving contains:

• 326 calories
• 9 g fat (3 g saturated fat)
• 26 g carbohydrates
• 32 g protein
• 1 g fibre
• 78 mg  cholesterol
• 504 mg sodium
• 107 mg calcium

For an effortless meal that's full of flavour, look no further than this recipe. Get started today and create a delicious meal that your entire family will enjoy.