Monday, July 5, 2010
Beer-Brined Grilled Pork Chops
2 cups water
2 cups dark lager beer (New Castle is what we used)
1/4 c. Kosher salt
3 tablespoons (packed) DARK brown sugar
3 tablespoons light molasses
1 c. ice cubes
4 to 5 THICK center-cut bone-in pork chops (1 1/2 inch thick is best)
Combine water, beer, salt, sugar, molasses in a large zip-lock bag. Stir so salt and sugar are dissolved. Stir in ice. Place pork chops in bag making sure they are fully covered. Place bag in a large plastic bowl so it stays upright and pork chops are fully submerged. Refrigerate 4 hours. (We brined them 4 hours and they were not salty at all -- would probably brine them longer next time we make this.)
When done brining. Remove chops from brine, pat chops dry with paper toweling. Then prepare rub and rub onto both sides of the chops.
4 large garlic cloves, crushed
3 tsp. coarsely ground black pepper
1 tsp. kosher salt
3-4 tsp. fresh sage leaves (or 2 tsp. dried sage)
1 to 1 1/2 Tbsp. olive oil
Crush sage, pepper, salt and garlic in a mortar and pestle. Mix in olive oil so it becomes a smooth, but thick rub. Divide it into 8 parts (for 4 chops) so that you can cover both sides of the pork chops.
Allow chops to come to room temperature (about 1/2 hour to 1 hour). Heat grill to medium-high heat. Grill pork chops until instant-read thermometer reaches about 140-145 degrees -- about 10 minutes per side. Brush melted butter on top of chops if they begin to look dry and move chops to a cooler part of the rack if they are burning.
Transfer chops to a plate and cover with foil, allowing them to stand at least 5 minutes before serving.
Served with roasted sweet potatoes and roasted baby beets....see picture below: