Beer Brined Pork Chops

Posted by BBQ Resources at 5/1/2009 7:50 AM
Categories: Beer,Recipes

I was thrilled when Big Dog told me about the development of a partnership between Black Pig and Railway City Brewery.  First of all, I've been known to enjoy a frosty pint every now and again.  And also, I think there is a real relationship between what small batch breweries are trying to achieve and what we are trying to do with our charcuterie and bbq efforts; take minimal ingredients, of local origin and of high quality and turn them into something special.  Grains, hops, yeast and water; that's it for the ales that Railway City produces!  It's how they're treated, roasted, blended and fermented that gives the distinctive note to each of their offerings.  To me, it's the same way that a simple leg of pork, salt and maybe some crushed garlic (and a lot of time!) can evolve into a gorgeous proscuitto ham.  So, cheers to Railway City for sharing their passion for quality hand crafted beers!  We try to do the same with our charcuterie and bbq.  Hopefully through this series of recipes we can bring the two together in a way that does the fine malted offerings some justice.  First out of the gate.....

Blonde Brined Chops


2-4 thick-cut (1"+), pork chops, rib or double-loin cut

For the brine:
2 cups (16 oz) Railway City Blonde Ale
2 cups (16 oz) water
3 cloves garlic
1 thick-cut slice lemon
1 thick-cut slice orange
1 small yellow onion, quartered
1/4 cup brown sugar
1/4 cup coarse sea salt

Combine all the ingredients in a saucepan and bring to a solid boil.  Reduce the heat and simmer for 10-12 minutes to infuse the brine with all the flavours.  Strain out solids if you like or they can remain with the brine, your choice.
Chill the brine in a plastic, Pyrex or ceramic non-reactive container, or in a XL Ziploc bag as I did, in the fridge until it is down to 35-37°F.  Add the chops to the brine, ensuring they are completely submerged (use a small dinner plate to hold them down if you have to).  Brine the chops for 4-8 hours depending on how much brine time you have available and also on the thickness of the chop.

Remove from the brine after elapsed brine time and pat the chops dry with a paper towel.
Heat your grill to medium-hot temperature (375-425°F).
Season the chops with a combination of granulated onion, granulated garlic and fresh ground black pepper.  No need to add any salt as the brine will have given just enough salt intensity to the meat already!

Grill the chops, turning once, until the internal temperature reads 140°F on a thermometer stuck in thickest part of the chop.  Pork is routinely overcooked despite the fact that today's pork is very safe to eat at 140°F.  (Removing from the hot grill at this internal reading will see the chops continue to cook a bit more while resting.  Not overcooking, coupled with the brining method, will yield amazing results using this recipe, believe me).




Once removed from the grill, let chops rest 5 minutes before serving.  This will settle the juices in the chop; and this will definitely be a juicy chop!

This brine recipe was a real surprise to me in that it yielded a final flavour that didn't scream, "beer!", as I thought it might in such a high ratio of ale to water.  All the ingredients brought something to the brine and made for a real harmonious flavour profile.  For a first time cook using the Blonde Ale, I was really pleased with the results and think you will be too.

Qfan


 

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