Brining the chops in beer gives you juicy, tender and tasty results. For a more intense flavour, use molasses instead of brown sugar. You can use your favourite beer in place of the dark lager or bock.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2012
Ingredients
Spice Rub:
Method
In baking dish, whisk together beer, salt and brown sugar; stir in ice cubes and onion. Submerge pork chops in mixture; cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)Spice Rub: In small bowl, combine paprika, pepper, garlic powder, brown sugar, cayenne pepper and thyme.
Remove chops from brine; pat dry with paper towel. Rub spice blend onto both sides of chops.
Place chops on greased grill over medium-high heat; close lid and grill until juices run clear when pork is pierced and just a hint of pink remains inside, about 4 minutes per side.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 446 mg
- Sugars 5 g
- Protein 38 g
- Calories 298.0
- Total fat 10 g
- Potassium 604 mg
- Cholesterol 117 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
%RDI
- Iron 14.0
- Folate 4.0
- Calcium 4.0
- Vitamin A 9.0
- Vitamin C 3.0
