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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Beer-Brined Pork Chop with Garlic and Sage
PREP TIME4 hr 10 min
COOK TIME30 mins
SERVINGS4
INGREDIENTS
2cups
water
2cups
dark beer
¼cup
coarse salt + 2 tsp
3Tbsp
dark brown sugar, packed
3Tbsp
light molasses (mild flavored)
1cup
ice cubes
6
1 to 1.25-inch thick Bone-In Pork Chops
8
garlic cloves, minced
3tsp
coarsely ground black pepper
2tsp
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.