Grilled rack of pork chops with red beer brine

Preparation 30 min
Refrigeration 12 h
Cooking 25 min
Servings 4

For the best grilled pork loin chops with red beer brine, look no further! It’s juicy, tasty and terribly easy to make! Thanks for the collaboration @LaChasse-Pinte and @AlimentsduQuebec!!!!

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Brine

4 cups of water
One 473-ml can Medium Saignant organic red ale by La Chasse-Pinte microbrewery
1/4 cup salt
1/4 cup brown sugar
4 hotel-cut pork chops

Dry rub

2 tbsp. brown sugar
2 tbsp. smoked paprika
2 tbsp. garlic powder
2 tbsp. chili powder
1 tbsp. cumin
1 tbsp. ground black pepper

Sauce

1/4 cup butter
2 tsp. vegetable oil
3 large cloves garlic, grated
2 tbsp. honey
4 tsp. ketchup
2 tsp. soy sauce

Preparation

Place the water, beer, salt and brown sugar in a large cup and stir to dilute.
Place pork on a work surface and prick several times with a fork on both sides. Place in a large airtight bag, pour in the brine and seal the bag, removing as much air as possible. Place on a baking sheet (to prevent dripping into your fridge) and set aside in the fridge for 12 hours. Drain the meat and place in a large baking dish.
Place the ingredients for the dry marinade in a bowl and mix. Sprinkle marinade over both sides of pork, drizzle with olive oil and massage to coat. Set aside on the counter.
In a small saucepan over medium-high heat, add the butter and oil and cook for 2 minutes, stirring constantly. Add garlic, stir and cook for 2 to 3 minutes.
Add honey, ketchup, soy sauce, salt and pepper and stir. Cook for 3 to 4 minutes at low heat, stirring occasionally. Keep warm.
Preheat the BBQ to maximum power and oil the grates. Place meat on heat and cook for 2 minutes. Rotate at 45 degrees and continue cooking for 2 minutes. Turn meat over and repeat. Cook for 2 minutes, rotate 45 degrees and cook for 2 minutes. Close the heat under the pork chops, prick with a thermometer and continue cooking indirectly until the internal temperature reaches 133°F. Place on a large plate, cover tightly with aluminum foil and let rest for 5 minutes before slicing and serving!

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