Recipe Day! Beer-Brined, Garlic Crusted Pork Chops on the Grill

Several people who I’m friends with on Facebook have asked for this recipe, which I’ve made twice now in a 7 day period after discovering it through the Epicurious app on my iPhone. (Side note, I am not getting paid in any way by Epicurious, but their app is excellent — you can search for about a million different recipes and they cull them from so many different sources and magazines, etc., that it makes looking for something really easy.)  Also, I am a huge fan of pork chops, which are a really reasonably priced protein, and taste great on the grill. They are also so quick that it makes cooking this meal a true pleasure.
  • 2 cups water
  • 2 cups dark lager beer (once I used a Guinness and once I used a pale ale)
  • 1/4 cup coarse salt (I used kosher salt)
  • 3 tablespoons (packed) dark brown sugar
  • 3 tablespoons mild-flavored (light) molasses (I used Aunt Jemima Lite syrup)
  • 1 cup ice cubes
  • 6 1- to 1 1/4-inch-thick center-cut bone-in pork chops
  • 7 large garlic cloves, minced
  • 3 teaspoons coarsely ground black pepper
  • 2 teaspoons salt
  • 2 teaspoons dried sage leaves (I didn’t use sage either time I made the recipe, as I didn’t have any on hand)


1.  Combine the 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Whisk the liquid until the salt and sugar dissolve.

2.  Stir in ice.

3.  Place the pork chops in large resealable plastic bag, and pour beer brine over pork chops.  Seal the plastic bag and refrigerate the chops for at least 4 hours.

4.  Once you’re ready to start grilling, prepare your grill and pre-heat it using medium-high heat.

5.  Remove the pork chops from beer brine, lay them on a paper towel and pat dry.

6.  In a small bowl, mix the garlic, pepper, 2 teaspoons salt, (and sage, if you’re using it) in small bowl. Rub garlic mixture over both sides of pork chops.

7.  Grill the pork chops over medium heat until the instant-read thermometer inserted into center of chops registers 145°F to 150°F, 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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