This brining technique creates juicy, tender, tasty chops. For a more intense flavour, use molasses instead of brown sugar in the brine.
HANDS-ON TIME
15 minutes
TOTAL TIME
12¼ hours
MAKES
4 servings
INGREDIENTS
BEER-BRINED PORK CHOPS:
2 cups dark lager or bock beer (see tip, below)
2 tbsp coarse salt
2 tbsp packed brown sugar
1 cup ice cubes
1 onion, sliced
4 bone-in pork chops,
1 to 1¼ inches (2.5 to 3 cm) thick (about 1.125 kg total)
SPICE RUB:
1 tbsp smoked paprika
1 tsp each pepper, garlic powder and packed brown sugar
½ tsp each cayenne pepper and dried thyme
DIRECTIONS
BEER-BRINED PORK CHOPS: In large shallow dish, whisk together beer, salt and brown sugar; stir in ice cubes and onion. Submerge pork in brine mixture; cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)
SPICE RUB: Stir together paprika, pepper, garlic powder, brown sugar, cayenne pepper and thyme.
Remove pork from brine; pat dry with paper towel. Rub spice mixture all over pork.
Place pork on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 8 minutes.
NUTRITIONAL INFORMATION, PER SERVING: about 298 cal, 38 g pro, 10 g total fat (3 g
sat. fat), 9 g carb, 1 g fibre, 117 mg chol, 446 mg sodium, 604 mg potassium. % RDI:
4% calcium, 14% iron, 9% vit A, 3% vit C, 4% folate.
TIP FROM THE TEST KITCHEN
You can use your favourite beer in place of the dark lager or bock. Choose a brew you enjoy drinking so you can have some with the finished chops.
