Beer Brined Pork Chops
By: Sheri Wetherell
Published: July 18, 2008

Today’s a quickie as I’m attending my first BlogHer Conference in San Francisco, CA. Upon arriving I felt a bit homesick for the Bay Area, fog and all. I actually had to change from my Capri pants and sandals to jeans and closed-toe shoes (with socks!!) in the Nordstrom ladies’ room. Brrrrr! Mark Twain was certainly right when he said “The coldest winter I ever spent was a summer in San Francisco.”  Apparently I will never learn how to dress appropriately in the Fog City.
On to the good food stuff...
The great thing about loving food and cooking is coming up with new and different twists on recipes. I’ve written before about brining chicken, and we tried it again with pork chops, this time with a different type of brine. Pork chops can often get dry when roasting and grilling, so this will help moisten your meat and ensure juiciness with each and every bite.
Beer Brined Pork Chops
2-4 thick-sliced chops
1 bottle of beer (any type)
2 tablespoons of apple cider vinegar
2 tablespoons kosher salt
Soak pork chops in brine for 1-2 hours. Drizzle with olive oil and freshly cracked black pepper, then toss on the grill!

Comments:
Joyce
July 23, 2008

Haven't made this pork chop recipe yet - but as I'm heading on a Lake Tahoe weekend with a bunch of boys (and girls) who loves nothing more than beer, pork, beer, grilling and more beer... this recipe is absolutely appropriate for Friday night dinner!! Thanks for the brining suggestions. I'm sure it will go down a treat.
Gerald Buckley

Oh man! That is my new Kryptonite. I'm a sure goner after this. Thanks a lot Sheri! :)