Enjoy these healthy Beer Brined Pork Chops tonight!

For the Brine
2 Cups Water
1/2 Cup Orange Juice
1 340ml Bottle Dark Beer
1/2 Cup Kosher Salt
1/4 Cup Sugar
For the Pork

2-4 thick Cut Pork Chops

How to
For the Brine
Mix all ingredients in a medium saucepan.

Heat, and stir, over medium high heat until the salt and sugar have disappeared then remove from heat.

Let mixture cool to room temperature. To speed this up, you could rest the hot pan in larger container of ice until the liquid has cooled.

Lay pork chops in a single layer in a container big enough to hold them with a bit of space between each of the chops (but shallow enough so that the chops are covered by the brine).

Pour the brine over the chops, cover and place in the refrigerator for 2-4 hours.

For the Pork
Remove container with the chops and brine from the refrigerator and let it sit on the counter for 30 minutes, to warm up a bit.

To grill pork chops
Heat grill to 180C.

Remove chops from brine and sear for 2-3 minutes per side. Place pork chops in an area of the grill where they will get indirect heat, to finish cooking. Cook them until the internal temperature reaches 62C on a meat thermometer. (about 15 minutes total)

To pan sear pork chops
Preheat oven to 220C.

Add 1 teaspoon olive oil per chop to a large, oven proof, saute pan. Heat a pan over medium high heat. Once oil is shimmering, add the chops.

Cook 4-5 minutes per side, they should be golden brown.

Slide pan into oven and cook for another 5-7 minutes. (The internal temperature should read 62C on a meat thermometer).

Recipe courtesy of My Man’s Belly.

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