8 bone-in Pork Loin Chops (T-bone chops)
1 cup hot water
2 cups Deschutes Black Butte porter beer
¼ cup kosher salt
3 tablespoons brown sugar
3 tablespoons molasses
7 garlic cloves, peeled
2 teaspoons black pepper
1 ½ teaspoons table salt
2 teaspoons oil
5 teaspoons dried sage
In a glass bowl, combine the hot water, kosher salt, and brown sugar. Stir, and then microwave on high for 2 minutes to dissolve the sugar and salt. In a large bowl, combine the beer and molasses. Add the dissolved sugar and salt solution. Submerge the pork chops in the brine. Place in refrigerator for 6 hours, stirring occasionally.
Line a cookie sheet with plastic wrap, then two layers of paper towels. Remove pork chops from brine and arrange on the towel lined cookie sheet in a single layer. Blot the pork chops dry with several paper towels.
In a mini food processor, combine the garlic cloves, oil, sage, salt and pepper. Process until garlic is finely minced. Apply 1/4 teaspoon of this rub to each side of the pork chops. Press in well.
Preheat grill to medium-high. Place chops on grate, and close the lid. Turn heat down to medium. Cook for 4 to 5 minutes. Turn over, and cook for 3 to 4 more minutes. Do not overcook, or meat will become tough.
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