Taste & Travel - - Quench -

Wa­ter 2 cups Am­ber or Dark Lager Beer 2 cups

Coarse Salt 1/4 cup

Dark Brown Sugar

3 Tbs, packed

Mo­lasses 3 Tbs

Ice Cubes 1 cup Bone-In Pork Chops

6 x 1–1 1/4" thick

Gar­lic 8 large cloves, minced Coarsely Ground Black Pep­per 3 tsp

Salt 2 tsp

Dried Sage 2 tsp

1 COM­BINE the wa­ter, beer, coarse salt, brown sugar and mo­lasses in large bowl. Stir un­til the salt and sugar dis­solve. Stir in the ice. Place the pork chops in large re­seal­able plas­tic bag. Pour the beer brine over the chops and seal the bag. Re­frig­er­ate for 4 hours, turn­ing the bag oc­ca­sion­ally.

2 PRE­PARE the grill (medium-high heat). Re­move the chops from the brine; pat dry. Mix the gar­lic, pep­per, salt and sage in small bowl. Rub the mix­ture over both sides of the chops. Grill for about ten min­utes per side, or to an in­ter­nal tem­per­a­ture of 145°F –150°F, oc­ca­sion­ally mov­ing the chops to a cooler part of the grill if they start to burn. Trans­fer to a plat­ter; cover with foil, and let stand 5 min­utes be­fore serv­ing.

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