Since I’m going to be attending Beer Camp Columbus 2010 today, I decided it would be fitting to post a recipe using beer.
I am that kind of clever!
We love pork in this household. I often talk about my love for seafood and how I like to use that as my main animal protein source. I do enjoy the groundwalkers (said with a growly voice. Bonus points to those who get it!) as well and my favorite groundwalker is swine.
Yes you read that right, the good ole’ pig. My heart belongs to the swine.
If you are a long-time reader then you also know that I love me a good brine. Pork and poultry get brined, it’s house rules. I decided to try something fun and make some beer brined pork chops.
The first time I made these, after one bite, Scott looked me straight in the eye and said, “Andrea, if we weren’t already married, I would ask you to marry me right now.”
Well then! I must have done something right! It also reinforces my belief that men love good food and if you can create great food for your man, you are aces in their eyes.
Beer brined pork chops have been seen on occasion since. Not regularly as I like to keep it in my back pocket for when things need some spicing up around here.
Andrea’s Beer Brined Pork Chops
- 2 Bone-in Loin Chops
For the Brine:
- 12oz of Dark Beer (lager or dark ale style)
- 4C Cold water
- About 1/3C Kosher Salt (not quite a full 1/3C, just slightly less)
- 1/4C Organic Brown Sugar (packed)
- 1TBSP Chili Garlic Paste (found in the Asian foods aisle)
- 1/2 Onion, chunked
- 1 Carrot, chunked
- 1 Large garlic clove
- 1/2 tsp Chili Powder
- 1/2 tsp Garlic Powder
For extra seasoning:
- Garlic Powder
- Chili Powder
- Black Pepper
In a very large and deep mixing bowl, combine the beer, water, salt,sugar, and chili paste. Stir until everything is combined and the salt and sugar are dissolved. Add in the remaining ingredients and also the pork chops. You will have to add in more water at this point so that the pork chops are totally submerged and floating unobstructed.
Allow to brine for at least 5 hours.
Remove, lightly rinse off with water and pat dry with paper towel. Place pork chops on a plate and sprinkle with extra seasonings, the amount depends on you and your taste. Sprinkle both sides and allow to sit for about an hour before you start cooking.
Cook the chops anyway you like! Bake, grill, or sautee. It’s up to you! Allow chops to rest about 5 minutes after cooking, serve and enjoy!
Cooking the chops:
Preheat oven to 400 degrees. I heated a large skillet over medium heat and added a bit of olive oil. I browned the chops on each side, about 3 minutes. Then I removed them, added a splash of chicken stock and a splash of the same style beer I used in the brine. Sometimes I’ll add in a spoonful of grainy mustard as well. Stirred, and added the chops back in. Turn off heat and place chops in the oven to finish cooking. About 7-10 minutes. Depends on the thickness of the chops. If you have super thick ones, it will take a bit longer in the oven.
I give the chops a good coat in the sauce before plating. Then serve!
You’ll notice that I didn’t add on any salt for the extra seasoning. This is because there was salt in the brine and the chops will be plenty seasoned with that.
Bone-in chops tend to be more moist and juicy than boneless, but with a brine they are even more succulent and delicious! Perfect for a special dinner or a fun day in the backyard with the grill!
Have fun guys, and remember, always play with your food! Enjoy!
Other Beer Recipes you might enjoy: