Ww Molasses Grilled Chops With Horseradish Sauce: A Taste of Nostalgia

There’s something profoundly comforting about a recipe that whispers tales of simpler times, of family gatherings and home-cooked meals that felt both special and deeply familiar. This Molasses Grilled Chops recipe, discovered tucked away in an old Weight Watchers cookbook titled “Just Like Home,” instantly transported me back to my grandmother’s kitchen. I can vividly recall the sweet, smoky aroma wafting from the grill, a scent that promised a delicious meal without compromising on health-conscious eating. The memory is tinged with the warmth of her smile as she presented these perfectly grilled chops, each glistening under a dollop of that zesty horseradish sauce. It’s a dish that embodies the philosophy of satisfying indulgence, proving that healthy eating can absolutely be a joyous culinary adventure.

Recipe Overview

• Prep Time: 20 minutes
• Marinating Time: 4 to 8 hours
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes to 8 hours 30 minutes
• Servings: 4
• Yields: 4 pork chops
• Dietary Type: Lean Protein, Reduced Fat

Ingredients

This recipe calls for lean, quality pork chops, which will absorb the marinade beautifully and grill up tender. The ingredients are straightforward, focusing on pantry staples that create a symphony of sweet, savory, and tangy flavors.

For the Molasses Marinade:

• 4 (4 ounce) lean center-cut boneless pork loin chops (about 1/2 inch thick)
• 1/2 cup low sodium soy sauce
• 1/4 cup molasses
• 1 teaspoon garlic powder

For the Horseradish Sauce:

• Cooking spray
• 1/4 cup fat-free mayonnaise
• 3 tablespoons nonfat milk
• 1 tablespoon prepared horseradish
• 2 teaspoons finely chopped onions
• 1/4 teaspoon ground pepper

Equipment Needed

• Large shallow dish (for marinating)
• Grill (outdoor or indoor grill pan)
• Small saucepan
• Whisk
• Tongs
• Serving platter

Instructions

The beauty of this recipe lies in its simplicity and the way the flavors develop during the marinating and grilling process. Follow these steps carefully for perfectly cooked, flavorful chops.

1. Prepare the Pork Chops: Begin by placing the lean center-cut boneless pork loin chops in a large, shallow dish. Ensure the dish is large enough to hold the chops in a single layer for even marinating.

2. Create the Marinade: In a separate bowl, combine the low sodium soy sauce, molasses, and garlic powder. Stir these ingredients together until they are well incorporated and form a smooth, dark marinade.

3. Marinate the Chops: Pour the prepared molasses marinade over the pork chops in the shallow dish. Gently turn each chop to ensure it is completely coated.

4. Refrigerate and Marinate: Cover the dish tightly with plastic wrap or a lid. Place the dish in the refrigerator and allow the chops to marinate for a minimum of 4 hours, and up to 8 hours. It’s important to turn the chops occasionally during this time to ensure they absorb the marinade evenly and develop the best flavor. This step is crucial for tenderizing the meat and infusing it with that signature sweet and savory depth. Remember, the cooking time does not include this marinating period.

5. Prepare the Grill: When you’re ready to cook, preheat your grill to medium-high heat. If using an outdoor grill, ensure the grates are clean. If using an indoor grill pan, heat it over medium-high heat. It’s essential to prepare the grill so the chops don’t stick.

6. Grill the Chops: Carefully remove the marinated pork chops from the dish, discarding the marinade. Place the chops directly onto the preheated grill rack. To prevent sticking, you can lightly coat the grill rack with cooking spray before placing the chops on it.

7. Cook to Perfection: Cover the grill and grill the chops for 5 minutes on each side. This precise timing is key to achieving perfectly cooked, juicy chops without overcooking them. The exterior should develop a beautiful caramelization from the molasses, while the interior remains tender and moist.

8. Rest the Chops: Once grilled, remove the chops from the grill using tongs. Place them on a clean plate or cutting board and set them aside, keeping them warm. Allowing the chops to rest for a few minutes after grilling helps the juices redistribute throughout the meat, resulting in a more succulent final product.

9. Prepare the Horseradish Sauce: While the chops are resting, prepare the horseradish sauce. In a small saucepan, combine the fat-free mayonnaise, nonfat milk, prepared horseradish, finely chopped onions, and ground pepper.

10. Heat the Sauce: Place the saucepan over low heat. Cook the mixture, stirring occasionally, until it is thoroughly heated through. Be careful not to boil the sauce, as this can cause the mayonnaise to separate. The goal is a warm, creamy, and zesty sauce to complement the sweet chops.

11. Serve: To serve, arrange the grilled pork chops on a platter. Spoon the warm horseradish sauce generously over each chop. This final touch brings all the flavors together beautifully.

Expert Tips & Tricks

• Marinade Matters: Don’t skimp on the marinating time. The longer the chops marinate (within the 4-8 hour window), the deeper the flavor and the more tender they will become. For an even deeper flavor penetration, you can pierce the chops lightly with a fork before marinating.
• Grill Temperature is Key: Ensure your grill is at the correct temperature. Too low, and the chops will cook too slowly and might dry out. Too high, and they’ll char on the outside before cooking through. Medium-high is the sweet spot.
• Resting is Non-Negotiable: This step is vital. Resting allows the muscle fibers to relax, reabsorbing the juices. Skipping this will result in drier chops, no matter how perfectly they were cooked on the grill.
• Sauce Consistency: If your horseradish sauce seems too thick after heating, you can add another teaspoon or two of nonfat milk to reach your desired consistency. Conversely, if it’s too thin, a gentle simmer for another minute (stirring constantly) might help it thicken slightly.
• Onion Power: For an even more pronounced onion flavor in the sauce, you can sauté the finely chopped onions in a tiny bit of water or broth for a minute before adding them to the saucepan with the other sauce ingredients.

Serving & Storage Suggestions

These Molasses Grilled Chops are a complete meal in themselves, but they pair wonderfully with a variety of side dishes. Consider serving them alongside a fresh green salad, steamed asparagus, roasted root vegetables, or a light, fluffy couscous.

For storage, allow the cooked chops and any leftover sauce to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 2-3 days. To reheat, gently warm the chops in a skillet over low heat or in a low oven (around 300°F / 150°C) to prevent them from drying out. The horseradish sauce can also be gently reheated in the same manner.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	274.2
Calories from Fat		75
Total Fat	8.4 g	12%
Saturated Fat	2.9 g	14%
Cholesterol	77.8 mg	25%
Sodium	1261.7 mg	52%
Total Carbohydrate	22.2 g	7%
Dietary Fiber	0.8 g	3%
Sugars	14.3 g	57%
Protein	26.7 g	53%

Nutritional values are estimates and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is fantastic as is, here are a few ideas for variations:

• Spice it Up: For those who enjoy a bit of heat, add a pinch of red pepper flakes to the marinade or a dash of hot sauce to the horseradish sauce.
• Herbaceous Notes: Incorporate fresh herbs like thyme or rosemary into the marinade for an aromatic twist. Finely chopped fresh parsley can be added to the horseradish sauce for a burst of freshness.
• Gluten-Free: Ensure your soy sauce is gluten-free by using tamari or a gluten-free soy sauce alternative.
• Reduced Sodium Option: If you are very sensitive to sodium, you can reduce the amount of low sodium soy sauce and supplement with a bit more water or a touch of unsweetened apple juice in the marinade, though this will slightly alter the flavor profile.

FAQs

Q: Can I grill these pork chops indoors if I don’t have an outdoor grill?
A: Absolutely! An indoor grill pan or even a cast-iron skillet over medium-high heat will work wonderfully. Ensure the pan is well-seasoned or lightly oiled to prevent sticking.

Q: How do I know when the pork chops are cooked through?
A: The internal temperature should reach 145°F (63°C) when measured with a meat thermometer inserted into the thickest part of the chop. They should also be slightly pink in the center and have juices that run clear. Given the short cooking time, it’s easy to check with a thermometer.

Q: Can I make the horseradish sauce ahead of time?
A: Yes, you can prepare the horseradish sauce a few hours in advance. Store it in an airtight container in the refrigerator. Gently reheat it on the stovetop over low heat before serving.

Q: What if I don’t have fat-free mayonnaise?
A: You can substitute regular mayonnaise, but this will increase the fat and calorie content of the sauce. Light mayonnaise is also an option.

Q: Is it okay to use thicker pork chops?
A: If you use thicker chops (over 3/4 inch), you’ll need to adjust the grilling time. You may need to sear them at a slightly higher heat for the initial caramelization and then reduce the heat to finish cooking to an internal temperature of 145°F (63°C). Keep a close eye on them to prevent overcooking.

Final Thoughts

This recipe is a testament to the fact that delicious, satisfying meals can be both healthy and relatively simple to prepare. The Ww Molasses Grilled Chops with Horseradish Sauce are a delightful balance of sweet, savory, and tangy notes, perfect for a weeknight dinner or a casual weekend barbecue. I encourage you to try this dish and experience its comforting charm for yourself. It’s a perfect dish to share with loved ones, perhaps accompanied by a crisp glass of white wine or a refreshing iced tea, creating new memories around the table, just like the old ones.