The more we try different recipes, the more I think pork chops are pretty much my favorite thing on the grill. And this was probably my favorite recipe to date. The only thing I’d change is to add more garlic and sage to the rub next time…and it is still great as is! Otherwise…awesome! We served this with some grilled squash and cucumber and black eyed pea salad.
For the brine:
- 2 cups water
- 2 cups dark lager beer
- 1/4 cup coarse salt
- 3 tablespoons (packed) dark brown sugar
- 3 tablespoons mild-flavored (light) molasses
- 1 cup ice cubes
- 6 1- to 1 1/4-inch-thick center-cut bone-in pork chops
For the rub:
- 7 large garlic cloves, minced
- 3 teaspoons coarsely ground black pepper
- 2 teaspoons salt
- 2 teaspoons dried sage leaves
Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
Prepare grill to medium-high heat. Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes.