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.
That looks soooo Delicious, especially the brussel sprouts!
Hi Sara they ARE good! I’ll be sad when they are gone but we should be eating them through the holidays at least!