Molasses-Brined Pork Chops

• Brine
• 3 1/2 cups water
• 1/4 cup kosher salt
• 3 tablespoons dark brown sugar
• 2 tablespoons molasses
• 1/2 teaspoon vanilla extract
• 1 cup ice cube
• 4 (6 ounce) bone-in center-cut pork chops (about 1-inch thick)
• Rub
• 1 tablespoon finely chopped fresh sage (or 1 t. dried rubbed sage)
• 2 teaspoons fresh ground black pepper
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 3 garlic cloves, minced
• Remaining ingredients
• 2 tablespoons all-purpose flour
• 2 teaspoons olive oil

1. Make the brine: combine water and salt in a large bowl; stir until the salt dissolves.
2. Add in sugar, molasses, and vanilla; stir until sugar dissolves.
3. Stir in ice.
4. Add chops, cover and refrigerate 8 hours or overnight.
5. Remove chops from brine, pat dry; discard brine.
6. Make the rub: combine all the rub ingredients; rub over both sides of chops; refrigerate 30 minutes.
7. Place flour in a shallow dish; dredge chops in flour.
8. Heat oil in a large nonstick skillet over med-high heat; add chops and cook 5 minutes on each side or until done.

brine, water, kosher salt, dark brown sugar, molasses, vanilla extract, pork chops, rub, fresh sage, fresh ground black pepper, ground cloves, ground nutmeg, ground cardamom, ground cinnamon, garlic, remaining ingredients, flour, olive oil

Taken from www.food.com/recipe/molasses-brined-pork-chops-191832 (may not work)