Molasses-Infused Pork Chops

Combine boiling water, salt, molasses, and cloves in a large container, stirring until the salt and molasses have fully incorporated. Allow the mixture to cool down to room temperature.

Next, add cold water into the molasses solution and mix until everything is fully combined.

Submerge pork chops completely in the molasses mixture, ensuring they are fully covered. Cover the container and refrigerate for 6 hours to allow the flavors to penetrate the meat.

After the marinating process, remove the pork chops from the brine and gently pat them dry with paper towels to remove excess moisture. Lightly brush each chop with oil, discarding the used brine in the process.

Preheat your outdoor grill to medium-high heat and lightly oil the grill surface. Cook the pork chops on the hottest part of the grill, browning each side for 2 to 3 minutes. Transfer the chops to a medium-high heat area of the grill and cook until they reach an internal temperature of 145 degrees F (63 degrees C), indicated by an instant-read thermometer inserted into the center of each chop.