Copperwood Beer Brined Pork Chops
Recipe Credits: Chef Haleem Card
- 2 cups water
- 2 cups beer of choice
- 1/4 cup coarse salt
- 3 tablespoons (packed) dark brown sugar
- 3 tablespoons 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 bay leaves
- Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in a pot, pour in salt and sugar and bring to a boil. Take off the heat and 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 heavy bottom skillet (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and bay leaf in small bowl. Rub garlic mixture over both sides of pork chops. Sear pork chops about 4 minutes per side, place into a heat proof skillet/tray and roast in the oven at 350ºF until an instant read thermometer reads 140º. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve immediately.