- 2 cups water
- 2 cups dark beer
- 1/4 cup coarse salt
- 3 tablespoons packed dark brown sugar
- 1 cup ice cubes
- 6 thick-cut, bone-in pork chops
- 7 garlic cloves, minced
- salt and fresh-ground black pepper, to taste
- 2 teaspoons dried sage leaves
For the Brine: Combine water, beer, 1/4 cup coarse salt, and sugar in a big bowl. Stir until salt and sugar dissolve. Stir in the ice cubes. Put pork chops in a large plastic bag, then pour the brine into the bag. Seal the bag and put it in the refrigerator for at least 4 hours, turning the bag occasionally.
Now heat up your grill (medium-high heat). Take the pork chops out of the brine and pat them dry. Mix the garlic, salt, pepper, and sage together. Rub this mixture on both sides of the pork chops. Grill until they have an internal temperature of about 145 (no more than 10 minutes per side ... this depends on your grill).
Remove them to a platter, cover with foil and let them rest at least 5 minutes.
Thanks to Eat Your History
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