Molasses Brined Pork Chops

• 2 quarts water
• 1/2 cup kosher salt
• 1/2 cup molasses
• 1 teaspoon whole peppercorns
• 1 bunch fresh thyme, or 1 teaspoon dried thyme
• 4 pork chops (with bone)

1. Make brine: Combine ingredients in a large non-reactive pan.
2. Stir until salt and molasses are dissolved.
3. Add chops to brine and refrigerate for 4 to 6 hours.
4. Preheat a grill to medium.
5. Remove chops from brine and pat dry.
6. Place chops on grill and cook on each side for 10 to 15 minutes, depending on thickness; the internal temperature of the pork chops should measure 145 degrees F when measured with an instant-read thermometer.
7. Serve immediately.

water, kosher salt, molasses, peppercorns, thyme, pork chops

Taken from www.foodnetwork.com/recipes/molasses-brined-pork-chops-recipe.html (may not work)