Molasses Brined Pork Chops

Combine salt, molasses, cloves, and boiling water in a large container.

Stir until molasses and salt are dissolved; let cool to room temperature.

Pour cold water into molasses mixture; stir to combine.

Completely submerge pork chops in molasses mixture.

Cover container and refrigerate for 6 hours.

Remove pork chops from brine and pat dry with paper towels.

Lightly oil each chop.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Place pork chops on the hottest part of the grill; cook each side until browned, 2 to 3 minutes.

Transfer to a medium-high area of the grill and cook pork until it is slightly pink in the center, 6 to 8 minutes per side.

An instant-read thermometer inserted into the center of the chop should read 145 degrees F (63 degrees C).