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Beer Brined Pork Chops


Ingredients

1 (12 ounce) can beer

1 (12 ounce) can beer

1 tablespoon red wine vinegar

1 tablespoon red wine vinegar

3 tablespoons dark corn syrup

3 tablespoons dark corn syrup

2 tablespoons prepared mustard

2 tablespoons prepared mustard

4 large cloves garlic, minced

4 large cloves garlic, minced

1 teaspoon dried sage

1 teaspoon dried sage

1 tablespoon salt

1 tablespoon salt

1 tablespoon ground black pepper

1 tablespoon ground black pepper

1 small onion, cut into thick slices

1 small onion, cut into thick slices

8 (1-inch thick) center-cut pork chops

8 (1-inch thick) center-cut pork chops

Directions

Whisk the beer, wine vinegar, corn syrup, mustard, garlic, sage, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add the onion and pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.

Whisk the beer, wine vinegar, corn syrup, mustard, garlic, sage, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add the onion and pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Remove the pork chops and onions from the marinade and set aside on a platter. Drain the marinade through a fine-mesh strainer, discarding the strained liquid. Spread the garlic mixture caught in the strainer over the pork chops. Wrap the onions in aluminum foil.

Remove the pork chops and onions from the marinade and set aside on a platter. Drain the marinade through a fine-mesh strainer, discarding the strained liquid. Spread the garlic mixture caught in the strainer over the pork chops. Wrap the onions in aluminum foil.

Cook the packet of onions and the pork chops on the preheated grill until the pork is no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Cook the packet of onions and the pork chops on the preheated grill until the pork is no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Editor’s Notes

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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