- 1 (12 ounce) can beer
- 1 tablespoon red wine vinegar
- 3 tablespoons dark corn syrup
- 2 tablespoons prepared mustard
- 4 large cloves garlic, minced
- 1 teaspoon dried sage
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 small onion, cut into thick slices
- 8 (1-inch thick) center-cut pork chops
- Whisk the beer, wine vinegar, corn syrup, mustard, garlic, sage, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add the onion and pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the pork chops and onions from the marinade and set aside on a platter. Drain the marinade through a fine-mesh strainer, discarding the strained liquid. Spread the garlic mixture caught in the strainer over the pork chops. Wrap the onions in aluminum foil.
- Cook the packet of onions and the pork chops on the preheated grill until the pork is no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
05/17/2018
recipepes.com
Beer Brined Pork Chops, recipe
PT15M
PT1H
5
455 calories
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