Beer-Brined Grilled Pork Chops
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INGREDIENTS BRINE
2 cups water
2 cups dark lager beer
1/4 cup kosher salt
3 tablespoons packed dark brown sugar
3 tablespoons mild-flavored (light) molasses
1 cup ice cubes
6 (1 to 1-1/4-inch thick) center-cut, bone-in pork chopsRUB - (Increase amounts if stronger flavor is desired)
7 large cloves garlic, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves
Oil for the grill grateIn a large bowl combine the water, beer, kosher salt, sugar, and molasses. Stir until the salt and sugar dissolves. 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 bag occasionally.
Prepare the grill for medium-high heat. Remove the pork chops from the beer brine, discard the brine and pat the chops dry. 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.
Oil the grill by dipping a wad of paper towels in oil and brushing across the grate using long tongs to prevent burns.
Grill the pork chops over direct heat until instant-read thermometer inserted into the center of chops registers 145 to 150 degrees - 8 to 10 minutes per side depending on thickness.
Occasionally move chops to cooler part of the grill if flare-ups occur or if the meat is burning. Transfer chops to platter; cover with foil, and let stand 5 minutes before serving.
Serves 6