Tips & Recipes - Beer Brined Porkloin Chops
4 boneless porkloin chops cut
1 ¾ cups of water
1 ¾ cups of stout dark beer
3 tablespoons of coarse salt
2 tablespoons of mild flavor molasses
4 cloves garlic, minced
chops in a resealable plastic bag set in a shallow dish.
brine: in a large bowl, combine water, stout beer, salt
and molasses; stir until salt dissolves.
brine over chops, seal bag.
Marinate in refrigerator for 8 to 24 hours, turning bag
chops, discarding brine. Pat chops dry with paper towels
small bowl, combine pepper and garlic.
Sprinkle pepper mixture evenly over both sides of each
chop, rub in with your fingers.
charcoal grill, arrange medium-hot coals around a drip pan
in a grill with a cover. Test for medium heat above pan.
Place chops on the grill rack over the pan. Cover and
grill for 30-35 minutes or until chops are slightly pink in
center and juices run clear (meat temperature of 160 degrees
F.), turning once halfway through grilling.
For a gas
grill, preheat grill, reduce heat to medium. Adjust for
indirect cooking. Cover and grill as above.