Beer Brined Pork Chops

Beer Brined Pork Chops

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




    1. 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.
    2. 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.