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Ingredients
2 Cups water
2 Cups dark lager beer
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" thick) Center-cut, bone-in pork chops
7 Large garlic cloves, minced
3 Teaspoons coarsely ground black pepper
2 Teaspoons salt
2 Teaspoons dried sage leaves
Instructions
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.
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.