Beer-Glazed Grilled Pork Chops | Midwest Living
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Beer-Glazed Grilled Pork Chops

Beer-Glazed Grilled Pork Chops

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  • Makes: 4 servings
  • Yield: 4 pork chops
  • Hands On 10 mins
  • Total Time 4 hrs including marinating time

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An easy brine makes for practically guaranteed juiciness in these thick grilled pork chops. The recipe comes from Kansas City chef Colby Garrelts, who likes to throw fruit like peaches on the grill, too.

Ingredients

  • 4 8 - 10 - ounces bone-in center-cut natural* pork rib chops, cut 1-inch thick
  • 6 cups water
  • 6 tablespoons salt
  • 3 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 12 ounces Saison-style beer (or another lighter, fruitier ale)
  • 1/4 cup champagne vinegar or rice wine vinegar
  • 2 sprigs fresh tarragon
  • 1 bay leaf
  • 1 sprig fresh thyme, chopped
  • 1/4 teaspoon ground black pepper

Directions

  1. Place a resealable plastic storage bag in a shallow dish. Place pork chops in the bag. In a large bowl, stir water, salt, and sugar together until dissolved. Pour over the chops. Seal bag, pressing out any air. Refrigerate for 4 hours.
  2. In a 10-inch skillet heat oil over medium heat. Add onion and cook about 3 minutes. Add the garlic and cook 1 minute more or until onion is tender. Increase heat to medium high. Add beer, vinegar, tarragon, bay leaf, and thyme. Bring to a boil. Reduce heat and simmer, uncovered, 12 minutes or until the mixture has reduced to about 1/2 cup. Remove bay leaf and tarragon sprigs.
  3. Remove chops from brine and pat dry with paper towels. Cover; let chops stand to come to room temperature (about 90 minutes). Season with pepper.
  4. For a charcoal grill, arrange coals on one side of the grill. Place a drip pan on the other side of the grill. For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chops on a grill rack directly over heat. Cover and sear about 3 minutes per side. Move chops to the grill rack directly over the unheated side of the grill. Baste with beer sauce. Grill for 5 minutes or until the internal temperature is 145 degrees . Brush generously with sauce. Let chops stand for 5 minutes before serving.

Tip

  • *Shopping Tip pork is pretreated with a saline solution. You don't want that when using a brine, chef Colby Garrelts warns. Buy at farmers markets or choose meat labeled organic or heritage. You will absolutely notice a difference in the pork's flavor for the investment.

Nutrition Facts

(Beer-Glazed Grilled Pork Chops)

Servings Per Recipe 4, calcium (mg) 46, iron (mg) 1, Trans fatty acid (g) 0, fiber (g) 1, cal. (kcal) 270, vit. A (IU) 6, Fat, total (g) 9, vit. C (mg) 3, sugar (g) 2, pro. (g) 30, carb. (g) 7, Niacin (mg) 8, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 1, chol. (mg) 76, Thiamin (mg) 0, sat. fat (g) 2, Riboflavin (mg) 0, sodium (mg) 1117, Potassium (mg) 473, Polyunsaturated fat (g) 3, Folate (µg) 10, Cobalamin (Vit. B12) (µg) 1

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