Arkansas chefs love the free-range heritage pork raised by Bansley’s Berkshire Ridge Farm in the Ozark mountains. Look for “hotel cut” pork chops, which are cut thicker than regular ones. Brining the pork chops ensures that they stay juicy and don’t dry out.
Ingredients
- Water 2 cups
- Amber or Dark Lager Beer 2 cups
- Coarse Salt 1/4 cup
- Dark Brown Sugar 3 Tbs, packed
- Molasses 3 Tbs
- Ice Cubes 1 cup
- Bone-In Berkshire Pork Chops 6 x 1- 1 ¼“ thick
- Garlic 8 large cloves, minced
- Coarsely Ground Black Pepper 3 tsp
- Salt 2 tsp
- Dried Sage 2 tsp
Cook It
- Combine the water, beer, coarse salt, brown sugar and molasses in large bowl. Stir until the salt and sugar dissolve. Stir in the ice. Place the pork chops in a large resealable plastic bag. Pour the beer brine over the chops and seal the bag. Refrigerate for 4 hours, turning the bag occasionally.
- Prepare the grill (medium-high heat). Remove the chops from the brine; pat dry. Mix the garlic, pepper, salt and sage in small bowl. Rub the mixture over both sides of the chops. Grill for about ten minutes per side, or to an internal temperature of of 145°F to 150°F, occasionally moving the chops to cooler part of the grill if they start to burn. Transfer to a platter; cover with foil, and let stand 5 minutes before serving.
