Magnolia Grill offers these chops with a black-eyed pea risotto and homemade corn relish. The pork is chilled overnight in brine.
Ingredients
4 cups water
1 cup (packed) brown sugar
1 small onion, thinly sliced
6 large garlic cloves, crushed
6 large fresh thyme sprigs
1 tablespoon coarse salt
2 teaspoons dried crushed red pepper
8 8-ounce center-cut pork chops
2 tablespoons olive oil
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Directions
Combine first 7 ingredients in large saucepan; bring to boil. Cool completely. Place pork in large glass baking dish. Pour brine over. Cover; chill overnight.
Prepare barbecue (medium-high heat). Drain pork; pat dry. Brush pork with oil. Sprinkle with salt and pepper. Grill pork about 5 minutes per side for medium. Place on plates. Spoon Molasses Barbecue Sauce over.
