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.

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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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°. Brush generously with sauce. Let chops stand for 5 minutes before serving.

*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

270 calories; 9 g total fat; 76 mg cholesterol; 1117 mg sodium. 7 g carbohydrates; 30 g protein;

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