Jalapeño Beer Brined Pork Chops
2 1/2 cups water
1 can (12 fl oz) beer
1 can (4 oz.) Diced Jalapeños
1/4 cup packed light brown sugar
2 tbs. kosher salt
6 quarter-sized slices fresh ginger
6 cloves garlic, crushed
4 center- or rib-cut pork chops, 1-inch thick
Combine water, beer, jalapeños, sugar, salt, ginger and garlic in medium bowl.
Stir until sugar and salt are dissolved. Add pork chops; cover. Refrigerate for
24 hours, turning pork chops occasionally.
Heat grill to medium-high or preheat broiler. Remove pork chops from brine and
rinse with cold water; discard brine. Pat pork chops dry. Sprinkle with ground
Grill pork chops for 12 to 15 minutes or until no longer pink, turning two to
three times during grilling.