Combining molasses and balsamic vinegar has always been a great idea for grilling. I can only imagine the wonders of a sweet tang marinade can do to anything on the grill. After I saw this recipe on Cafe Sucre, I can't help myself but to go ahead and try it even if mom disapproves. I am glad I did. The result was a superbly flavored pork chops that everyone loves. One more great grilling marinade to add to my collection.
Grilled Pork Chops with Molasses and Balsamic Glaze
(Adapted from Cafe Sucre)
4 bone-in pork chops, about 1 1/2 inch thick
3 Tbsp salt
3 Tbsp brown sugar
Enough water to cover pork chops
For the Molasses and Balsamic Glaze
1 cup balsamic vinegar
1/2 small onion, coarsely chopped
6 sprigs of fresh thyme
2 sprigs fresh rosemary
2 cloves garlic, peel and smashed with the back of a knife
2 cups chicken stock (low sodium)
1/2 cup molasses
1 tablespoon Dijon mustard
1/4 teaspoon crushed red pepper
Step 1: Prepare the brine for the pork by combining the salt and brown sugar in a big bowl. Add enough water to cover the pork chops. Submerge the pork chops into the brine. Leave in the refrigerator for 2-4 hours.
Step 2: Prepare the marinade/glaze. Combine balsamic vinegar, thyme, rosemary, garlic and onion in a saucepan. Cook over medium heat till mixture comes up to a boil. Continue to boil for 10 minutes till vinegar is reduced to about 1/3 cup. Add in chicken stock into the mixture. Cook over high heat for 20 minutes till reduced to about 2/3 cup. Strain vinegar to remove herbs, garlic and onion.