The Weekend Epicure

A great entree for a Saturday evening dinner party. Have your butcher cut the center cut pork chops. The brine is easy to make and you will need at least three large resealable storage bags . The brown sugar and molasses gives the pork chops a sweet-smokey flavor.  Serve with creamy coleslaw, your favorite baked beans, and Citrus Tea Punch ( recipe to follow).

BEER-BRINED GRILLED PORK CHOPS

Brining the chops makes them moist.

 

6 servings

2 cups water

2 cups dark lager beer

¼  cup coarse salt

3 tablespoons (packed) dark brown sugar

3 tablespoons mild-flavored (light) molasses

1 cup ice cubes

6 1- to 1 ¼ -inch-thick center-cut bone-in pork chops

7 large garlic cloves, minced

3 teaspoons coarsely ground black pepper

2 teaspoons salt

2 teaspoons dried sage leaves

Combine 2 cups water, beer, ¼  cup coarse salt, sugar and molasses 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.

     Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil and let stand 5 minutes. Serve.

Citrus Tea Punch

4 bottles 100% Natural Lipton Iced Tea with Lemon

2 c. orange juice

2 lemon, sliced

2 lime, sliced

2 cups tequila

Garnish: mint leaves

The Mix

Combine all ingredients in a pitcher. Pour into a glass filled with ice and garnish with mint leaves.