Beer-Brined Pork Loin Chops

(Courtesy of Midwest Living)

Ingredients:
4 boneless pork top loin chops, cut 1 1/2 inches thick
1 3/4 c. water
1 3/4 c. stout (dark beer)
4 Tbsp. coarse salt
2 tsp. mild-flavored molasses
2 tsp. coarsely cracked black pepper
4 cloves garlic, minced

Directions:
Trim fat from chops.  Place chops in a large resealable plastic bag set in a shallow dish.  For brine, in a large bowl combine the water, stout, salt and molasses; stir until salt dissolves.  Pour bring over chops in bag; seal bag.  Marinate in the refrigerator for 8-24 hours, turning bag occasionally.

Drain chops, discarding brine.  Pat chops dry with paper towels.  In a bowl combine pepper and garlic.  Sprinkle pepper mixture over both sides of each chop; rub in with your fingers.

For a charcoal grill, arrange medium-hot coals around a drip pan.  Test for medium heat above pan.  Cover and grill for 30-35 minutes or until chops are slightly pink in center (145 degrees), turning once halfway through grilling.  Let chops stand for 3 minutes.  (For a gas grill, preheat grill.  Reduce heat to medium.  Adjust for indirect cooking.  Place chops on grill rack over burner that is turned off.  Grill as directed above).

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