Beer-Brined Pork Loin Chops

  • Makes: 4 servings
  • Prep: 15 mins
  • Marinate: 8 hrs to 24 hrs
  • Grill: 30 mins
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Beer-Brined Pork Loin Chops
boneless pork top loin chops, cut 1 1/2 inches thick
1 3/4
cups water
1 3/4
cups stout (dark beer)
tablespoons coarse salt
tablespoons mild-flavored molasses
cloves garlic, minced
teaspoons cracked black pepper
Sliced pickled jalapeno chile peppers (optional)
  1. Trim fat from chops. Place chops in a resealable plastic bag set in a shallow dish. For beer brine, in a large bowl combine the water, stout, salt, and molasses, stirring until salt is dissolved. Pour beer brine over chops; seal bag. Marinate in the refrigerator overnight, turning bag occasionally.
  2. Drain chops, discarding beer brine. Pat chops dry with paper towels. In a small bowl combine garlic and pepper. Sprinkle pepper mixture evenly over both sides of chops; rub in with your fingers. Transfer chops to a storage container; cover tightly. Tote chops and, if desired, jalapeno peppers in an insulated cooler with ice packs.
  3. At the tailgating site, prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Top chops with jalapeno peppers.
From the Test Kitchen
Must-have equipment:

Insulated cooler with ice packs

On-site grill (with a cover)

Drip pan

Nutrition Facts (Beer-Brined Pork Loin Chops)
    Per serving:
  • 345 kcal cal.,
  • 12 g fat
  • (4 g sat. fat,
  • 123 mg chol.,
  • 702 mg sodium,
  • 3 g carb.,
  • 50 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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