Beer-Brined Pork Chops

Rascal

Tried this recipe the other day and the chops were moist and very tender. Perhaps I'll try a rub of some kind (like John Henry's pecan) next time...

This recipe is part of these featured cookbooks:
Semi-Homemade Grilling from Sandra Lee
Prep: 10 mins Cook: 10 mins Ready in: 20 minsServes:Update

Ingredients
4 center-cut bone-in pork chops 1 inch thick
1/2 cup water
2 tbsp salt
2 tbsp sugar
1 tsp cracked black peppercorns
1 bottle (12-ounce) lager-style beer
2 tbsp spicy brown mustard
2 tsp crushed garlic
1/4 tsp liquid smoke
Nonstick vegetable cooking spray
Cooking Instructions
Place pork chops in large zip-top bag; set aside. For Beer Brine in a small
saucepan combine water salt sugar and peppercorns. Bring to a boil; reduce heat.
Simmer until sugar and salt are dissolved. Remove from heat. Stir in beer
mustard garlic and liquid smoke. Pour over chops in bag. Squeeze air out of bag;
seal. Gently massage bag to coat pork. Marinate in refrigerator for 2 to 4
hours.
Set up grill for direct cooking over medium heat. Oil grate when ready to cook.
Let chops stand at room temperature for 30 minutes. Remove chops from brine and
pat dry with paper towels. Discard brine.
Lightly spray both sides of the chops with nonstick vegetable cooking spray.
Place chops on hot oiled grill. Cook for 5 to 6 minutes per side or until
slightly pink in centers and juices run clear (160 degrees F). Serve hot. Makes
4 servings
INDOOR METHOD: Prepare chops as directed. Preheat broiler. Place chops on
foil-lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source for
5 to 6 minutes per side or until slightly pink in center and juices run clear
(160 degrees F). Serve as directed.
Recipe Notes
*Recipe Excerpted from the book, grilling 2, by Sandra Lee

TomM24

Rascal:

Did you add the liquid smoke, or use some wood instead?

Rascal

I used liquid smoke as in the recipe. I don't think a little of each would hurt anything..

thirdeye

Not trying to pick apart Sandra Lee, but I brine all my chops & chicken breasts and can offer a couple of observations/comments that can fine tune this technique.

The ratio of salt to liquid in this recipe follows the normal recommendation of 8 ounces per gallon (1 cup per gallon) provided you are using Mortons kosher. Grain size on other kosher salts will be slightly different. Using a fine grain sea salt or canning salt would result in an over salty brine. One needs to keep their eye on this..... That said, my personal choice is 6 ounces per gallon. If you go much less than that you are defeating the purpose of a brine

I think the use of liquid smoke is up to each user, I find that the flavor can overpower some spices. I may opt to use it if preparing these in the oven.

Heating the water to dissolve the sugar, salt and to wake up the spices is the best route to go, however the brine should be thoroughly chilled before the meat goes in. Holding back on some of the water and substituting ice at the end works well, as does putting the brine into a non-reactive container and cooling in the fridge. Or make sure your beer is icy cold :laugh:

The most important step however is at the end of the brine time, rinse the chops, then rest them for an hour or two in the fridge. This lets all the liquid and flavors that are mobile within the meat to equalize.