PintJockeys

Beer-brined Grilled Pork Chops Featuring Bucking Bock

Happy Friday! While we’ve seen a lot of rain over the past couple of days, it’s expected to clear up tomorrow, giving us the perfect excuse to pull out the  old grill for an afternoon cookout.

If you’re looking for something that’s salty, sweet and super juicy, try this recipe for Beer-brined Grilled pork chops. The mix of sweet molasses and brown sugar combined with garlic salt and sage offers the perfect balance.

To add to the flavor, we’re recommending Rahr and Sons’ Bucking Bock spring brew. As we mentioned earlier this week , the beer has a malty, yet sweet and bready flavor, which will compliment both the sweet and salty flavors of the rub.

The recipe is fairly quick and easy, but the pork should marinate for at least four hours, so be sure to gather everything you need in advance:

Ingredients

• 2 cups water
• 2 cups Bucking Bock
• 1/4 cup coarse salt
• 3 tablespoons (packed) dark brown sugar
• 3 tablespoons mild-flavored (light) molasses
• 1 cup ice cubes
• 6 1- to 1 1/4-inch-thick center-cut bone-in pork chops

For Garlic mixture

• 7 large garlic cloves, minced
• 3 teaspoons coarsely ground black pepper
• 2 teaspoons salt
• 2 teaspoons dried sage leaves

Before you fire up the grill, prep the meat as follows:

Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.

Now, you’re ready to cook…

Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes.

Serve this dish with your favorite sides for a nice, relaxing Saturday or Sunday afternoon.  Don’t forget to come back and let us know how it turned out!

Cheers!