Ingredients
- 1.75 cups Water
- 2 tablespoons of Apple cider vinegar
- 2 tablespoons of Kosher salt
- 1 tablespoon of Light brown sugar
- 2 tablespoons of Un-sulfured molasses
- 1 tablespoon of Ketchup
- 4 bone-in chops of Pork Ribseach 1 to 1½ inches thick (about 3 pounds total), trimmed
- 1 tablespoon of Paprika
- 2 tablespoons of Extra-virgin olive oil
- 1/2 cup fresh tomato salsa
- 2 tablespoons of chopped fresh Cilantro
- 1 tablespoon Lime juice
- 3 fresh Ears cornhusks removed
- Oilfor the grill grate
Directions
This wonderful dish suits pork lovers. The pork will not end up dry; it will be tender and juicy. This recipe can take a long process, but it’s worth the wait. You can easily prepare and enjoy Molasses-brined pork chops with roasted corn salsa following the steps of this recipe.
Featured image:
Boilermaker marinaded
by hwicker @ flickr
Steps
1 Done | For Molasses Brine: put ingredients in a large bag; close and shake it until the sugar and salt dissolve. You should add chops, press out the air, seal it, and put it in the refrigerator for 4 to 6 hours. |
2 Done | Dispatch chops from brine and pats them until dry. Rub it with 1 tablespoon of olive oil. And then, sprinkle them all over with paprika. Set aside to rest for 1 hour (room temperature). |
3 Done | Heat your grill. Mix the salsa, lime juice, cilantro, and the remaining oil. Brush the grill grate and paint it with oil. You also need to coat corn with oil; you can start grilling it over medium-high heat, turn it until it turns brown (the process should take 10 minutes). |
4 Done | In the meantime, grill chops until properly grill-marked, each side from 2 to 3 minutes. The next step is to reduce the heat under chops to medium-low if you are using a gas grill/move chops to a low-heat area when grilling on charcoal or wood grill, cover it, and grill it from 5 to 6 minutes per side for medium (about 140°F). Move to a platter. |
5 Done | Meanwhile, chops rest, scatter kernels from corn and blend them into salsa. Serve with chops. Enjoy! |
