For the Brine:
2 cups/475 mL water
1 bottle dark beer
1/4 cup/60 mL kosher salt
1/4 cup/60 mL brown sugar
1/4 cup/60 mL molasses
1 1/2 cups/360 mL ice
For the Chops:
6 pork chops (bone-in)
6 cloves garlic (minced)
2 teaspoons/10 mL black pepper
2 teaspoons/10 mL mild chili powder
1. Combine all ingredients for brine in a large bowl. Stir well to make sure that the brown sugar, salt, and molasses have dissolved into the liquid ingredients.
2. Place chops in a resealable plastic bag and pour brine over top. Carefully seal bag and place into refrigerator for 3-5 hours.
3. Preheat grill for medium-high heat.
4. Combine garlic, chili powder, and black pepper in a small bowl. Take chops out of bag, pat dry, and rub with garlic mixture. Place pork chops on grill and cook for 10-12 minutes per side or until internal temperature in thickest part of meat reaches 165 degrees F., 75 degrees C.
2 cups/475 mL water
1 bottle dark beer
1/4 cup/60 mL kosher salt
1/4 cup/60 mL brown sugar
1/4 cup/60 mL molasses
1 1/2 cups/360 mL ice
For the Chops:
6 pork chops (bone-in)
6 cloves garlic (minced)
2 teaspoons/10 mL black pepper
2 teaspoons/10 mL mild chili powder
1. Combine all ingredients for brine in a large bowl. Stir well to make sure that the brown sugar, salt, and molasses have dissolved into the liquid ingredients.
2. Place chops in a resealable plastic bag and pour brine over top. Carefully seal bag and place into refrigerator for 3-5 hours.
3. Preheat grill for medium-high heat.
4. Combine garlic, chili powder, and black pepper in a small bowl. Take chops out of bag, pat dry, and rub with garlic mixture. Place pork chops on grill and cook for 10-12 minutes per side or until internal temperature in thickest part of meat reaches 165 degrees F., 75 degrees C.