Beer-Brined Pork Chops with Garlic and Sage

Beer-Brined Pork Chops with Garlic and Sage

Beer-Brined Pork Chops with Garlic and Sage


2 cups water
2 cups dark beer
1/4 cup coarse salt + 2 tsp salt
3 Tbsp dark brown sugar, packed
3 Tbsp light molasses (mild flavored)
1 cup ice cubes
(6) 1 to 1¼-inch thick duBreton Natural Pork Center Cut, Bone In Pork Chops
8 garlic cloves, minced
3 tsp coarsely ground black pepper
2 tsp dried sage leaves


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.


2 comments on “Beer-Brined Pork Chops with Garlic and Sage

    1. Hi Linda! Here are some instructions from Chef Carrie for cooking using a broiler:

      Preheat the broiler to high. Broil pork chop about 4 inches from the heat for 4 minutes a side, or until pork chop reaches an internal temperature of 145-150°F.

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