Recipe courtesy of Pam's Midwest Kitchen Korner


2 cups water

2 cups dark lager beer

¼ cup coarse salt

3 tablespoon dark brown sugar, packed

3 tablespoon light molasses

1 cup ice cubes

6 (1¼-inch-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


Combine water, beer salt, sugar and molasses in a 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.

Preheat grill on medium-high heat.

Remove meat from brine and pat dry.

Mix, garlic, pepper, 2 teaspoons salt and sage in small rub; rub over both sides of pork chops.

Grill pork chops until cooked, about 10 minutes, per side and instant-read thermometer inserted until center of chops, away from bone, registers 150 degrees.

Transfer pork chops to a platter, cover with foil, and let stand 5 minutes before serving.