Monday, August 13, 2012

Jalapeño Beer Brine for Pork Chops

So for starters, my apologies, I have no photos. The camera battery was dead and the pork was too good so we ate it well before the battery issue could be resolved. Sorry! But I digress, I used 2-inch thick, bone-in pork chops with this marinade/brine mixture and they were beyond moist and tasty.

First clean the pork and lightly season the chops with salt and pepper before setting them aside. Then, in a large covered dish pour in 1 bottle of Mexican beer (I used Corona, but Dos Equis would also work well), some lime juice, 1/4 cup chopped cilantro, a little olive oil, 4 or 5 cloves of minced garlic, 1-2 tbsps of brown sugar splenda (your choice how sweet you want this vs. how spicy), and then 2-3 seeded and diced jalapeños (see previous parenthetical). Mix it altogether and then toss the chops in.

And that's it!

Then I let them soak for about four hours in a covered dish in the fridge before throwing them on the grill. I cooked them over a medium flame for about eight minutes a side, giving them a nice char. Served with peas and wild rice.

- Melissa

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