19 Apr Chef Becky’s Beer Brined Pork Chops with Deshutes Black Butte Porter
This recipe will knock your socks off! Meaty pork chops brine for 6 hours in porter, molasses, brown sugar, and kosher salt, then get rubbed with fresh garlic and sage!
Beer Brined Pork Chops
- 8 bone-in Pork Loin Chops (T-bone chops)
- 1 cup hot water
- 2 cups Deschutes Black Butte porter beer
- ¼ cup kosher salt
- 3 tablespoons brown sugar
- 3 tablespoons molasses
- 7 garlic cloves, peeled
- 2 teaspoons black pepper
- 1 ½ teaspoons table salt
- 2 teaspoons oil
- 5 teaspoons dried sage
- In a glass bowl, combine the hot water, kosher salt, and brown sugar. Stir, and then microwave on high for 2 minutes to dissolve the sugar and salt. In a large bowl, combine the beer and molasses. Add the dissolved sugar and salt solution. Submerge the pork chops in the brine. Place in refrigerator for 6 hours, stirring occasionally.
- Line a cookie sheet with plastic wrap, then two layers of paper towels. Remove pork chops from brine and arrange on the towel lined cookie sheet in a single layer. Blot the pork chops dry with several paper towels.
- In a mini food processor, combine the garlic cloves, oil, sage, salt and pepper. Process until garlic is finely minced. Apply 1/4 teaspoon of this rub to each side of the pork chops. Press in well.
- Preheat grill to medium-high. Place chops on grate, and close the lid. Turn heat down to medium. Cook for 4 to 5 minutes. Turn over, and cook for 3 to 4 more minutes. Do not overcook, or meat will become tough.