Grilled Beer-Brined Pork Chops


This is good eating for you pork chop people out there!

Chop
These chops were soaked in a hearty beer-based brine.  Brining is like a marinade, keeping the meat moist, tender and juicy.  There are few rules regarding it, but generally it starts with water and salt.  Though, too much salt, or brining the meat for too long, will result in salty tough meat, or even mushy.

Beer molasses
Baggie

This is an old recipe from Bon Appétit, with appealing ingredients.  The salty bath, with dark beer, brown sugar, molasses, sage and seasonings, is a fail-safe way to make the meat juicier and more flavorful.  

The brine is delicious ~ filled with great flavors to make the chops more succulent and flavorful.  


Grilled Beer-Brined Pork Chops
Printable recipe

Ingredients:

2 cups water
2 cups dark lager beer
¼ cup coarse salt
3 tablespoon dark brown sugar, packed
3 tablespoon light molasses
1 cup ice cubes
6 (1¼-inch-thick) center-cut-bone-in pork chops
7 large garlic cloves, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves

Method:

Combine water, beer, salt, sugar and molasses in a large bowl.
Stir until salt and sugar dissolve.
Stir in ice.
Place pork chops in large resealable plastic bag.
Pour beer brine over pork chops, seal bag.
Refrigerate 4 hours, turning bag occasionally.
Preheat grill on medium-high heat.
Remove meat from brine and pat dry.
Mix, garlic, pepper, 2 teaspoons salt and sage in small rub; rub over both sides of pork chops.
Grill pork chops until cooked, about 10 minutes, per side and instant-read thermometer inserted until center of chops, away from bone, registers 150 degrees.
Transfer pork chops to a platter, cover with foil, and let stand 5 minutes before serving.


ENJOY!

 

37 comments:

  1. Replies
    1. Ha! You got it, Monique! Have a great week!

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  2. I would love that pork chop--right down to "gnawing" on the bone!! I agree re the brining. Too long, not good! I've found that two to four hours is just right.

    Keep cool!!

    Best,
    Bonnie

    ReplyDelete
    Replies
    1. Bonnie, we have "gnawers" here too, lots of flavor in that! Have a great week!

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  3. the only problem with this would be getting my beau to part with even just a little bit of his beer, even if it's for a good reason like this! :)
    it must be said that the kitty in your header is absolutely precious!

    ReplyDelete
    Replies
    1. I hear you, Grace! Beer can be a precious commodity! I couldn't resist the kitty, I know this is a food blog, but there is that cherry in the pic with him!

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  4. Pam, I love a good pork chop...or two! These look great. The key is indeed flavor, but if they aren't moist they just don't cut the mustard. This marinade certainly solves the moist part in conjunction with providing lots of flavor... Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Thanks, Dave! The great marinade makes them moist and delicious, for sure! Hope you try it. Take care

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  5. I am allergic to pork chops, but this would work for hubby. Looks very good.

    ReplyDelete
  6. Oh yummy!
    Sounds like something we would enjoy.

    M : )

    ReplyDelete
  7. These chops sound terrific. What a perfect - and easy - way to prepare them!

    ReplyDelete
    Replies
    1. Thanks, Beth! Easy and good, the kind of recipe I like!

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  8. Great recipe Pam. We're eating more pork lately with the cost of beef out of site.
    Sam

    ReplyDelete
    Replies
    1. Thanks, Sam! We eat more pork than beef also, for a leaner meat.

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  9. These look fabulous - I do like pork chops.

    ReplyDelete
  10. Just in time for me...I just took some chops out of the freezer! Sounds and looks so good!

    ReplyDelete
    Replies
    1. Great Laurie! Hope you try this! :-)

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  11. Hi Pam,
    Pork chops are yummy and your recipe with the beer as well as the molasses is awesome...I would love that combo...My family would love this as well. Simple and yet very mouthwatering...must try this one...thanks as always for sharing your recipes with us...Great post..Have a wonderful day!.
    Dottie :)

    ReplyDelete
    Replies
    1. Thanks, Dottie! Hope all is well your way!

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  12. Hi Pam, I have a hard time with pork chops, sometimes they are dry and other times they come out great. Will try brining for now on. This recipe looks like a keeper!

    ReplyDelete
    Replies
    1. Brining works, Cheri! Have a great rest of the week!

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  13. Wow! This marinade sounds like one I will really enjoy! I'm not a huge pork lover but I bet this would also work great with chicken breasts. Thanks Pam!

    ReplyDelete
    Replies
    1. Thanks, Abby! It would be great for chicken too, for sure. I will have to try it!

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  14. I love brining pork chops (though I've messed up with either too much salt or too long of time in the brine before!). We have chops in the freezer and this will make the perfect weekend grilling recipe :)

    ReplyDelete
    Replies
    1. Yes, I have done that also, Liz. Brined way too long, they ended up mushy and salty.

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  15. Love that idea, Pam. Have never brined pork chops! They look fabulous!

    ReplyDelete
    Replies
    1. Thanks, Barbara! They were delicious!

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  16. Pam it really looks amazing and your marinade is really something else!! Great Job!!!!

    ReplyDelete
    Replies
    1. Thanks, George! Glad you like it. Take care

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  17. Hi Pam,
    This looks delicious! I have never tried soaking meat with brine before! Tender and juicy, sounds really good!

    ReplyDelete
  18. Love pork chops! But they often lack flavor. Your brine definitely takes care of that. Really super dish -- thanks so much.

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  19. These grilled pork chops sound amazing. My family is a fan of pork chops:)

    ReplyDelete
  20. I was wandering about the salt taste....I've never used a brine before and I was not sure as to the salt content. We are not salt eaters. The photo looks amazingly delicious and yummy!!

    ReplyDelete
  21. I've never had a great deal of luck with brines but love the sound of this one. The pork chops look wonderful! - Juicy meat is the best :)

    ReplyDelete

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“He shoveled the bacon out on a plate and broke the eggs in the hot grease, and they jumped and fluttered their edges to brown lace and make clucking sounds.”

~ John Steinbeck, East of Eden



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