Molasses-Brined Pork Chops

Ingredients

• 2 teaspoons pepper black freshly ground
• 3 tablespoons brown sugar dark
• 2 tablespoons flour all-purpose
• 3  garlic cloves minced
• 0.3 teaspoon ground cardamom 
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 0.5 teaspoon ground nutmeg 
• 1 cup ice cubes 
• 0.3 cup kosher salt 
• 2 tablespoons blackstrap molasses 
• 2 teaspoons olive oil 
• 24 ounce center-cut pork chops bone-in ()
• 1 tablespoon teaspoon rubbed sage dried fresh finely chopped
• 0.5 teaspoon vanilla extract 
• 3.5 cups water 

Equipment

• bowl
• frying pan

Directions

1. To prepare brine, combine water and salt in a large bowl, stirring until salt dissolves.
2. Add sugar, molasses, and vanilla; stir until sugar dissolves. Stir in ice.
3. Add chops; cover and refrigerate 8 hours or overnight.
4. Remove chops from brine; pat dry. Discard brine.
5. To prepare rub, combine sage and the next 6 ingredients (sage through garlic); rub over both sides of chops. Refrigerate for 30 minutes.
6. Place flour in a shallow dish; dredge chops in the flour.
7. Heat oil in a large nonstick skillet over medium-high heat.
8. Add chops; cook 5 minutes on each side or until done.