4 boneless porkloin chops cut 1¼” thick
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
- 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.