Hark! What is this you’re reading!? A new entry on VVG?
Believe it. Today, I bring you pork.
I don’t have any really good excuses* for not posting for the past couple of months, except that I just don’t enjoy cooking or baking in my Barbie-sized kitchen during the summer. But now that fall is here, or at least according to the calendar, I’m back in the kitchen a bit more. Plus, my neighbor convinced me to do the October Unprocessed food challenge so clearly, I need to be in my kitchen pretty regularly now.
*I did have food poisoning back in August but I didn’t think you’d need to read my interpretation of cinnamon toast for a week.
So, what is this October Unprocessed food challenge, anyway? Does it involve maple syrup? In answer to the first question, basically, if it’s something that you could theoretically make in your own kitchen, it’s fair game for food consumption. If food requires some sort of chemical process to come about (ie. sugar or corn syrup) it’s out. Therefore, the answer to the second question is a resounding YES! Maple syrup is in. I can proceed!
Although recipe does not feature maple syrup, I assure you that these pork chops are still good. They will definitely warm you on a cool fall day. I thought they were a little too salty so I would reduce the salt in the brine next time, but I know Grandma would approve of this recipe just as it’s printed below.
Molasses-Brined Pork Chops (From November, 2003 Cooking Light)
3 1/2 c. water
1/4 c. kosher salt
3 Tbsp. honey
2 Tbsp. molasses
1 c. ice cubes
4 pork chops
1 Tbsp chopped fresh sage
2 tsp. ground pepper
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. cardamon
1/4 tsp. cinnamon
3 garlic cloves, minced
2 Tbsp. flour
2 tsp. olive oil
Step 1: Prepare the brine. Dissolve salt in water. Stir in honey and molasses. Stir in ice. Add pork chops, cover and refrigerate for 8 hours or overnight.
Step 2: Remove chops from brine and pat dry. Discard the brine.
Step 3: Combine rub ingredients and rub over both sides of chops. Refrigerate for 30 minutes.