BEER-BRINED GRILLED PORK CHOPS
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.