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