Tips & Recipes - Beer Brined Porkloin Chops

4 boneless porkloin chops cut 1 thick
1 cups of water
1 cups of stout dark beer
3 tablespoons of coarse salt
2 tablespoons of mild flavor molasses
4 cloves garlic, minced

  • Place chops in a resealable plastic bag set in a shallow dish.

  • For brine: in a large bowl, combine water, stout beer, salt and molasses; stir until salt dissolves.

  • Pour brine over chops, seal bag.

  • Marinate in refrigerator for 8 to 24 hours, turning bag occasionally.

  • Drain chops, discarding brine. Pat chops dry with paper towels

  • In a small bowl, combine pepper and garlic.

  • Sprinkle pepper mixture evenly over both sides of each chop, rub in with your fingers.

For 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.
 

 

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