I’m not overly fond of pork chops in most circumstances. They’re too bland and too dry in my opinion. That is, unless they have been properly prepared to ensure that they have been injected with enough flavor and moistness. Which is where this simple yet effective real food recipe comes into play.

Since the pork chops are brined in the upcoming recipe, they are packed full of moisture, making them pleasant to consume (unlike dried pork chops that might cause one to choke). They are so moist, in fact, that there’s no need to slather them with any sauces (such as gravy or barbecue sauce). The pork chops are also well-seasoned and enhanced with flavor, making your taste buds ask for more.

These pork chops would go excellent with just about any veggie side, from steamed broccoli with cheese and butter to a simple side salad of basic greens and some homemade ranch dressing. They would also fare well with a side of warmed applesauce or rolls and butter. It’s also be excellent finished off with apple pie or apple crisp for dessert.

Pork is often served for New Year’s celebrations, too. This is because pigs root forward into the ground while they eat, therefore representing the change and progress. Serve this recipe during your New Year’s party with a bed of hot, drained sauerkraut and a colorful side of collard greens (both of these are traditionally eaten because they’re leafy green veggies, therefore representing dollar bills and the hope of prosperity).

Honey-Molasses Brined Pork Chops

DF, EF, GF, NF

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Servings 4

Ingredients

  

• 3 c. warm filtered water
• 1/4 c. Kosher Real Salt
• 1/2 c. molasses
• 2 tbsp. raw honey, melted
• 1/4 c. raw apple cider vinegar
• 4 grass-fed pork chops
• 8 ice cubes
• 1 tsp. dried thyme
• 1/2 tsp. ground cloves
• 1 tsp. paprika
• 1/2 tsp. Real Garlic Salt

Instructions

 

• Whisk together the warm water, salt, molasses, and honey. Stir until salt and sweeteners have dissolved. Whisk in the vinegar. Pour into an airtight container. Add the pork chops and ice cubes. Seal then put in the refrigerator and allow to brine for 8 hours or overnight.
• Remove the pork chops from the brine and lightly pat dry. Discard the brine.
• In a small bowl, mix together the thyme, cloves, paprika, and garlic salt. Sprinkle both sides of each pork chop with this seasoning blend.
• Cook the pork chops over medium-high heat in a greased skillet (or on the grill) for 5 to 10 minutes per side.

Notes

Adapted from no