Molasses And Chile Cured Pork Chop Recipe

Prepare Cure

In a medium bowl whisk together kosher salt, dark molasses, brown sugar, smoked paprika, ground ancho (or guajillo) chile, black pepper, garlic powder, and cracked allspice until uniform. The molasses should help bind the dry ingredients into a slightly sticky rub.

Apply Cure

Pat the pork chops dry with paper towel. Place chops on a rimmed tray or in a shallow baking dish. Rub the cure mixture evenly over all surfaces of each chop (about 1/2–3/4 tablespoon per side depending on chop size), ensuring the edges are coated. Place the crushed bay leaf beneath and among the chops.

Curing Time

Pour 1 cup cold water into the bottom of the tray (not over the chops) to maintain humidity and slow salt concentration. Cover tightly with plastic wrap and refrigerate for 4–6 hours for a light cure or up to 12 hours for more pronounced flavor. Turn chops once halfway through curing.

Rinse & Dry

After curing, remove chops from refrigerator. Rinse each chop quickly under cold running water to remove excess cure. Pat thoroughly dry with paper towels. Let the chops sit uncovered on a rack for 20–30 minutes at cool room temperature to form a tacky surface (this helps develop a good sear).

Sweat Aromatics

In a small saucepan over medium heat, melt 2 tablespoons butter. Add the minced shallot and sweat until softened and translucent, about 2–3 minutes, without browning.

Reduce Cider

Add 1 cup apple cider and bring to a simmer. Let the cider reduce by about half, 8–12 minutes, stirring occasionally so it does not scorch.

Add Bourbon & Flavorings

Lower heat to medium-low, then stir in 3 tablespoons bourbon, 2 tablespoons dark molasses, Dijon mustard, apple cider vinegar, and soy sauce. Simmer gently for 2–3 minutes to meld flavors and cook off some alcohol.

Thicken Glaze

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk slurry into simmering sauce and cook 1–2 minutes until slightly thickened to a glossy glaze consistency. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Keep warm on very low heat; if too thick, thin with a tablespoon of cider or water.

Preheat & Sear

Heat a large ovenproof skillet (cast iron recommended) over medium-high heat until hot. Add 2 tablespoons neutral oil and heat until shimmering. Place pork chops in skillet, working in batches if necessary so not to crowd. Sear chops undisturbed 3–4 minutes until a deep golden-brown crust forms.

Flip & Baste

Flip each chop and add 1 tablespoon butter and the thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and pan juices over the chops for 1–2 minutes to baste and develop flavor.

Finish in Oven

Transfer the skillet to a 400°F (200°C) oven and roast until internal temperature reaches 140–145°F (60–63°C) for medium, about 6–8 minutes depending on thickness. If you prefer a slightly more cooked chop, remove at 145–150°F. Use an instant-read thermometer for accuracy.

Rest & Glaze

Remove chops from oven and transfer to a cutting board. Tent loosely with foil and rest 5–7 minutes (carryover will raise temp a few degrees). While resting, bring the glaze back to a gentle simmer if needed. Spoon the warm apple bourbon glaze over each chop just before serving, coating both sides.

Serve

Plate the chops and finish with any reserved pan juices spooned on top, garnish with a thyme sprig and a lemon wedge on the side to brighten flavors. Serve immediately.