Originally Posted by CraigC
Beer Brined Pork chops
Attention everyone! You MUST try Craig's brine. Seriously, it is THAT good!
I used only half the liquid - we had two super-thick chops. My beer was Guiness. I also tweaked it a bit since medtran49 said it was OK
, using all the same measure of spices but 1) adding it to the brine instead of using as a rub and 2) using thyme instead of sage since I had a ton of it. After brining for 4 hours we ended up keeping them over to the second day. I drained most of the brine, keeping just enough on the bottom so they wouldn't stick. I should have had enough to have almost an entire chop leftover. All that was left was bones.
*burp* Grill the Pig ~ Be a Pig.
Craig, you really need to add this recipe to the Meats/Pork forum so it's easy to find.
I'm sure we'll be using this again. And again....