Molasses-Brined Pork Chops - cooking recipe

Ingredients

Brine
3 1/2 cups water
1/4 cup kosher salt
3 tablespoons dark brown sugar
2 tablespoons molasses
1/2 teaspoon vanilla extract
1 cup ice cube
4 (6 ounce) bone-in center-cut pork chops (about 1-inch thick)
Rub
1 tablespoon finely chopped fresh sage (or 1 t. dried rubbed sage)
2 teaspoons fresh ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
3 garlic cloves, minced
Remaining ingredients
2 tablespoons all-purpose flour
2 teaspoons olive oil

Preparation

Make the brine: combine water and salt in a large bowl; stir until the salt dissolves.
Add in sugar, molasses, and vanilla; stir until sugar dissolves.
Stir in ice.
Add chops, cover and refrigerate 8 hours or overnight.
Remove chops from brine, pat dry; discard brine.
Make the rub: combine all the rub ingredients; rub over both sides of chops; refrigerate 30 minutes.
Place flour in a shallow dish; dredge chops in flour.
Heat oil in a large nonstick skillet over med-high heat; add chops and cook 5 minutes on each side or until done.