Daily Archives: June 6, 2018

Beer-Brined Grilled Pork Chops

I know summer is not officially here till June 21st.  However, it has been feeling a lot like summertime with our warm weather.  This time of year, we start seeing beautiful wildflowers alongside the roadways and in forests.

I have been wrongly calling these flowers wild phlox.  They are actually an invasive plant called dame’s rocket.  Dame’s rocket has four petals while phlox have five petals.  They are still beautiful flowers and a welcome sight in late May and June.  I took these pictures at a nearby park where I see them every year.


In the summertime, it is so much easier to grill.  I’m talking about not having to deal with the cold and snowy weather we are blessed with here in Michigan.

I’m not much of a beer drinker, but I do like to cook with it.  One of my favorite ways of cooking with beer is by brining either pork or chicken.

Brining is a method of soaking a meat in a liquid solution.  This can be as simple as water, salt, and sugar.  Brining adds flavor to leaner cuts of meat such as pork chops.  Adding beer to the mixture will provide even more flavor and ups the moisture in the chops.  I like the flavor that the Guiness extra stout adds to the grilled pork chops.

Beer-Brined Grilled Pork Chops

  • Servings: 2
  • Difficulty: easy
  • Print

1 1/4 cups water
2 bottles (12 ounces each) Guinness extra stout beer
2 tablespoons mild flavored molasses
2 tablespoons kosher salt

2 bone-in pork chops, 1-inch thick

olive oil

Extra Seasonings

1/2 teaspoon paprika
1/2 teaspoon seasoned pepper
1/2 teaspoon seasoned garlic powder

In a large bowl, combine the water, beer, molasses. and salt.  Stir until the salt dissolves. Place the chops in a large, resealable plastic bag and pour in the brine mixture. Press the air out of the bag and seal it tightly. Place in a baking pan large enough to hold the bag.  Refrigerate for 4-6 hours, turning the bag several times to distribute the marinade.

Remove pork chops from brine. Discard remaining brine.  Pat the chops dry with paper towels.  Brush pork chops lightly with oil.  Sprinkle with the extra seasonings.

Preheat grill to medium-high. Place chops on grate, and close the lid. Turn heat down to medium to medium-low. Cook for 4 to 5 minutes. Turn over, and cook for 3 to 4 more minutes. Do not overcook, or meat will become tough. 

Notes:
1.  The National Pork Board recommends cooking pork chops to an internal temperature between 145°F and 160°F.
2.  The brine makes enough for 4 pork chops.

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