Beer-Brined Pork Chop with Garlic and Sage | Dorothy Lane Market

Beer-Brined Pork Chop with Garlic and Sage

PREP TIME 4 hr 10 min
COOK TIME 30 mins
Chef Carrie Walters
  • POSTED Sep 7th, 2021
  • BY Chef Carrie Walters


  • 2 cups water
  • 2 cups dark beer
  • ¼ cup coarse salt + 2 tsp
  • 3 Tbsp dark brown sugar, packed
  • 3 Tbsp light molasses (mild flavored)
  • 1 cup ice cubes
  • 6 1 to 1.25-inch thick Bone-In Pork Chops
  • 8 garlic cloves, minced
  • 3 tsp coarsely ground black pepper
  • 2 tsp dried sage


Combine the water, beer, 1/4 cup salt, sugar, and molasses in a large bowl. Stir until salt and sugar dissolve. Stir in ice.
Place pork chops in a large ziploc plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry.
Mix garlic, pepper, 2 tsp salt, and sage in a small bowl. Rub garlic mixture over both sides of pork chops.
Grill pork, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.


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