RECIPE: Brining pork chops for tomorrow - REC: Beer-Brined Pork Chops

[heather_in_sf]

Made this a long time ago and just remembered how good they are! Since my molasses has vanished, I used honey instead, and added bay leaves and garlic to the brine. Tomorrow, adventures with the grill pan and lack of ventilation in the kitchen - add to that a sash window and cat who thinks its okay to go on the fire escape despite being 8 stories up from the street! LOL

BEER-BRINED GRILLED PORK CHOPS

Brining the chops makes them moist.

2 cups water

2 cups dark lager beer

1/4 cup coarse salt

3 tablespoons (packed) dark brown sugar

3 tablespoons mild-flavored (light) molasses

1 cup ice cubes

6 1- to 1 1/4-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, 1/4 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.

Makes 6 servings.

Bon Appétit

July 2001

 

[rvb]

sounds great. let us know...

how it came out.

i'd be tempted to add 2 tbs of rosemary as well.

 

[melissa-dallas]

These sound delicious. Know what you mean about the ventilation- my old dog who

died a few years ago used to start pacing and be frantic to go outside when she smelled the oven getting hot-she just knew the smoke alarm was going to go off!

 

[heather_in_sf]

Chop experiment update - Delicious!

I must say that it was quite an effort not to have seconds of this.... Since "summer" has returned here (read the radiator is on full blast, wool sox and fog horns blowing, can'tsee Nob Hill or the Bay Bridge at the moment) I decided not to open every window in my place for the grill pan. Instead, I browned the chops well on both sides (5 min) and then in a 400 oven for 15 minutes. wow, so good! These chops were 2.5" thick.

 

[heather_in_sf]

Next week I will try these: REC: CIDER-BRINED PORK CHOPS WITH CREAMED LEEKS AND APPLES

While I was in the wine/gold country this weekend we stopped at a local legend - Ikeda - a produce stand/hamburger stand famous for their pies. They also have a fabulous gourmet grocery! I found these huge and wonderful pork chops (and a wonderful blackberry pie). So, I froze a pair of them and brined the other in the beer brine. Can't wait to try these next week!!

CIDER-BRINED PORK CHOPS WITH CREAMED LEEKS AND APPLES
Brining the pork makes it especially juicy.

4 1/4 cups apple cider
3 tablespoons coarse salt
6 allspice berries
1 bay leaf
4 10-ounce bone-in center-cut pork rib chops

4 tablespoons (1/2 stick) butter
5 large leeks (white and pale green parts only), thinly sliced
1 cup whipping cream

1 1/2 pounds Granny Smith apples, peeled, cored, halved, each half cut into 4 wedges
2 tablespoons sugar
1/2 cup chicken stock or canned low-salt chicken broth
1/3 cup Calvados

Olive oil

Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Cool completely. Place pork in 13x9x2-inch glass baking dish. Pour brine over. Cover; refrigerate overnight.

Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks; sauté until tender, about 7 minutes. Add cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. (Creamed leeks can be made 1 day ahead. Cover and chill.)

Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add apples and sauté 10 minutes. Add sugar and sauté until apples are golden, about 6 minutes longer. Add stock, then Calvados and remaining 1/4 cup cider. Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set aside. Prepare barbecue (medium heat) or preheat broiler. Drain pork. Rinse under cold water; pat dry. Brush pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.

Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.

Makes 4 servings.


Bon Appétit