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Beer Brine Pork Chops Recipe

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This recipe for Beer Brine Pork Chops is from The Graf Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (12 ounce) can beer
1 tablespoon red wine vinegar
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
4 large cloves garlic, minced
1 teaspoon dried sage
1 tablespoon salt
1 tablespoon ground black pepper
1 small onion, cut into thick slices
8 (1-inch thick) center-cut pork chops
Directions:
Directions:
1. Whisk the beer, wine vinegar, corn syrup, mustard, garlic, sage, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add the onion and pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the pork chops and onions from the marinade and set aside on a platter. Drain the marinade through a fine-mesh strainer, discarding the strained liquid. Spread the garlic mixture caught in the strainer over the pork chops. Wrap the onions in aluminum foil.
4. Cook the packet of onions and the pork chops on the preheated grill until the pork is no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Personal Notes:
Personal Notes:
This really made a moist tender chop I added red pepper flakes and used Dijon mustard and apple cider vinegar and maple syrup as that is what I had on hand. I let them brine overnight. When I grilled I added a maple smokehouse seasoning...I am not a fan of pork but this ill eat any day.....

 

 

 

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