Okay, so I am a day late with the new posting…AGAIN! I had a great excuse this time as we were decorating the house for the holidays and putting up our Christmas tree…I know its early, but we were having company and all of the decorations were laying out on their bed… Anyways I have had this recipe for awhile and never got around to trying it until last night (yet another excuse for delaying the posting until we tried it). It is great!
Beer Brined Pork Chops
2 cups (500 mL) dark lager or bock beer or whatever brand you have
2 tbsp (30 mL) coarse salt
2 tbsp (30 mL) packed brown sugar
1 cup (250 mL) ice cubes
1 onion, sliced
4 bone-in pork chops, 1 to 1-1/4 inches thick (about 2-1/2 lb/ 1.125 kg total)
1 tbsp (15 mL) smoked paprika (if you don’t have it just use the regular)
1 tsp (5 mL) pepper
1 tsp (5 mL) garlic powder
1 tsp (5 mL) packed brown sugar
1/2 tsp (2 mL) cayenne pepper
1/2 tsp (2 mL) dried thyme
In baking dish, whisk together beer, salt and brown sugar; stir in ice cubes and onion. Submerge pork chops in mixture; cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Spice Rub: In small bowl, combine paprika, pepper, garlic powder, brown sugar, cayenne pepper and thyme.
Remove chops from brine; pat dry with paper towel. Rub spice blend onto both sides of chops.
Place chops on greased grill over medium-high heat; close lid and grill until juices run clear when pork is pierced and just a hint of pink remains inside, about 4 minutes per side.
Serve with some fresh grilled asparagus. FYI..I did not do these on the BBQ, as I just used my stove top griddle…