Beer Brined Grilled Pork Chops

Beer tenderizes the pork chops and adds subtle flavor.  The brine creates a salty sweet taste that perfectly compliments the flavor of the meat.

Yum!

Beer Brined Grilled Pork Chops

2 Cups Water 

1 12-Ounce Bottle Red Ale

1/4 Cup Kosher Salt 

3 Tablespoons Packed Light Brown Sugar 

2 Tablespoons Dark Molasses 

2 Tablespoons Honey

1 Cup Ice Cubes 

6 Thick Center-Cut Bone-In Pork Chops 

Seasoned Salt ( I use Tony Chachere's Creole Seasoning)

Combine water, beer, salt, sugar, molasses and honey in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally. 

Preheat grill to a medium high heat.  

Remove pork chops from beer brine.   Sprinkle with seasoned salt.  

Grill pork chops for approximately about 10 minutes per side or until no longer pink inside.

Transfer to a plate, cover with foil and allow to rest for about five minutes before serving.

Cider / Beer Brined Pork Chops

These pork chops are flavorful and tender . . . easy to make and simply amazing!  

Cider / Beer Brined Pork Chops


6-8 Pork Loin Chops, Bone-In
2 1/2  Cups Apple Cider (Not Apple Juice)
1 Can Beer (Your Choice)
1/4 C. Kosher Salt
1 Tsp. Allspice Berries, Cracked But Not Crushed
1 Tsp. Whole Peppercorns, Cracked But Not Crushed
2 Tbsp. Olive Oil 
1 Tbsp. Honey
1 Tsp. Apple Cider Vinegar
1 Tsp. Ground Thyme
Pinch Of Salt And Fresh Ground Pepper 

Combine cider, beer, salt and sugar in a large container and stir until most of the salt is dissolved.   I use a large zip lock bag for marinating.

Add in the peppercorns, allspice and pork chops, making sure the brine covers the pork. 

Allow to marinate for at least an hour before grilling.




Make the glaze by combining the thyme with the oil, vinegar, and honey. Stir to combine.


You can use an indoor grill or an outdoor grill, just make sure that you have enough room to cook indirectly on the grill space over medium heat. 

Remove the pork chops from the brine.  Brush the grill with oil and sear each side of the chops for 2-3 minutes. 


Brush the chops with the glaze on one side, turn over onto indirect heat and cook. Glaze the other side, turn over and finish chops until meat is no longer pink.

Print Recipe

Mustard Breaded Pork Chops

Mustard Breaded Pork Chops


3/4 Cup Italian Seasoned Bread Crumbs
1/2 Teaspoon Salt
1/4 Teaspoon Paprika
1/4 Teaspoon Ground Black Pepper
1 Egg
3 Tablespoons Spicy Brown Mustard
2 Tablespoons Vegetable Oil
4 Pork Chops


Preheat oven to 350 degrees F.  Prepare a baking pan by coating with a thin layer of oil or cooking spray.

Combine bread crumbs, salt, paprika and pepper in shallow dish; set aside. Combine egg and mustard in another shallow dish.

Dip each pork chop in mustard mixture, coating all sides. Cover with crumb mixture and place on baking pan.

Cook 20 to 25 minutes or until lightly browned.

Print Recipe

Go sit down and look pale.

I find the intense abhorrence of all things Twilight amusing if not perplexing.  I mean, people are literally slamming the teen vamp trilogy as if it sucked as bad as the Carter presidential administration.  Really!

And then, on the flipside, people that so are infatuated with the story that they cry, scream and worship the characters; much like the teenagers of the 60's with their adoration of Beatles.

Complete devotion . . . concentrated loathing.  How can one story be so very polarizing?  It’s quite compelling and, frankly, I don’t get it.

Curiosity beset me.  I had to find out what all the hubbub and hullabaloo was about.  I read the books.  Nay, I devoured them.  I thought they were well written and fun.  While the characters were not entirely believable the storyline was fascinating.  And besides, who cares, its fiction.  It was entertaining and that's what it's all about.  Anybody who takes this kind of storyline seriously has bigger problems

That being said . . .  I like the books but I wouldn't . . . say . . . go out and get a tattoo of Edward and Bella in the throes of a passionate moment.  

 

Admittedly these vampires aren’t at sexual as Anne Rice's or as vicious as Larry Correia’s or as singularly evil as Bram Stoker’s.  But give them a break, they’re just kids.

Here’s the gist . . . the books are suspenseful and romantic with a little blood letting thrown in.  Oh, and because they are geared towards teenagers there is no swearing or explicit sexuality.

So, if romance isn’t your thing or horror isn’t your thing or you just can’t read a book without someone cursing . . . cursing not curses, there are plenty of those . . . or folks getting laid every five seconds then this is not for you so stop bitching.  No one is forcing anyone to read it.

Let the fans enjoy themselves and allow Stephenie Meyer have her moment sparkly in the sun.

Ranch Pork Chops

1 Packet (1 Ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

Salt And Freshly Ground Black Pepper

6 Pork Loin Rib Chops About 1-Inch Thick

Dash Of Paprika (Optional)

Preheat the oven to 450ºF.

In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture.

Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160ºF is reached. Serve immediately.