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Beer-Brined Grilled Pork Chops

Source of Recipe


Adapted from Bon Appétit, July 2001






List of Ingredients



• -- Brine --
  
• 2 cups water
  
• 2 cups dark lager beer
  
• 1/4 cup kosher salt
  
• 3 Tbsp packed dark brown sugar
  
• 3 Tbsp mild-flavored (light) molasses
  
• 1 cup ice cubes
  
• .
  
• Six 1- to 1-1/4-inch-thick center-cut bone-in pork chops
  
• .
  
• -- Rub --
  
• 7 large garlic cloves, minced
  
• 3 tsp coarsely ground black pepper
  
• 2 tsp salt
  
• 2 tsp dried sage leaves
  
• .
  
• Oil for the grill grate
  






Instructions



1. In a large bowl, combine the water, beer, kosher salt, sugar and molasses. Stir until the salt and sugar dissolve. Stir in the ice. Place the pork chops in a large, resealable plastic bag. Pour the beer brine over the pork chops; seal the bag. Refrigerate 4 hours, turning the bag occasionally.
   
   
2. Prepare the grill for medium-high heat. Remove the pork chops from the beer brine; discard the brine and pat the chops dry.
   
   
3. For the rub, in a small bowl, mix the garlic, pepper, salt and sage. Rub the garlic mixture over both sides of the pork chops.
   
   
4. Oil the grill by dipping a wad of paper towels in oil and brushing it across the grate, using long tongs to prevent burns.
   
   
5. Grill the pork chops over direct heat until an instant-read thermometer inserted into the center of the chops registers 145° to 150° F, 8 to 10 minutes per side, depending on thickness. Occasionally move the chops to a cooler part of the grill if flare-ups occur or if the meat is burning. Transer the chops to a platter, cover them with foil, and let them stand 5 minutes before serving.