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6/1/2014
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10/20/2012
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In the Kitchen with Chef Becky


  • Beer Brined Pork Chops

    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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