Beer-Brined Pork Chop with Garlic and Sage

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

INGREDIENTS

  • 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

INSTRUCTIONS

1
Combine the water, beer, 1/4 cup salt, sugar, and molasses in a large bowl. Stir until salt and sugar dissolve. Stir in ice.
2
Place pork chops in a large ziploc plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
3
Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry.
4
Mix garlic, pepper, 2 tsp salt, and sage in a small bowl. Rub garlic mixture over both sides of pork chops.
5
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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