Nothing loosens up those stiff muscles quite like a soak in the tub. Pork chops would agree! Before you toss this month’s featured boneless pork chop on the grill, let it unwind in a relaxing brine bath. Simply put, a brine is a liquid solution that includes salts. The salt helps break up protein or muscle fibers resulting in a juicer, more flavorful chop. Check out this great brine recipe!

Ingredients:

• 1/4 cup kosher salt
• 1/4 cup molasses
• 2 whole cloves
• 1/2cup boiling water 3 ½ cups cold water
• 2 boneless pork chops
• 1/4 teaspoon vegetable oil

Directions:

1. Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature.
2. Pour cold water into molasses mixture; stir to combine.
3. Completely submerge pork chops in molasses mixture. Cover container and refrigerate for 6 hours.
4. Remove pork chops from brine and pat dry with paper towels. Lightly oil each chop.
5. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place pork chops on the hottest part of the grill; cook each side until browned, 2 to 3 minutes. Transfer to a medium-high area of the grill and cook pork until it is slightly pink in the center, 6 to 8 minutes per side. An instant read thermometer inserted into the center of the chop should read 145 degrees F.