We picked up our half pig from Akyla Farms two weeks ago and are finally getting around to the eating part.
Tonight’s mission: grilling beer and molasses brined pork chops to eat along with maple syrup roast squash & pan braised brussel sprouts with a dijon, tarragon & butter sauce. Both veggies were from our fall garden.
Based on a Stephen Raichle recipe from an old Bon Appetit magazine.
Beer-Brined Grilled Pork Chops
Marinade:
2 cups water
2 cups dark lager beer
1/4 cup coarse salt
3 packed tablespoons brown sugar
3 tablespoons molasses
1 cup ice cubes
4-6 pastured all natural bone-in pork chopsRub:
2 T garlic powder or 7 minced garlic cloves
3 teaspoons coarse black pepper
2 teaspoons sea saltCombine the marinade ingredients in a gallon ziplock or 9 X 13″ pan. Add the pork chops and marinade for 3-4 hours.
Remove the pork chops, pat them dry and rub them with the rub mixture on both sides. Grill them over a medium high grill until the reach 145. Remove them to a plate and tent with foil for 5 minutes before serving.
2 responses so far ↓
1 Sara // Nov 9, 2009 at 2:55 am
That looks soooo Delicious, especially the brussel sprouts!
2 admin // Nov 9, 2009 at 2:51 pm
Hi Sara they ARE good! I’ll be sad when they are gone but we should be eating them through the holidays at least!
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