Beer Brined Boneless Pork Chops on Grill
Boneless pork chops brined in dark beer, molasses, and salt for 4-6 hours, then grilled over indirect heat to 160°F. The beer and molasses create a savory-sweet brine that tenderizes and flavors the meat. Finished with seasoning rub and rested before serving.
Ingredients
Instructions
- 1
Mix water, beer, molasses, and salt in a large zip-top bag and shake until salt is fully dissolved.
- 2
Trim pork chops, removing large pieces of fat. Place in brine, ensuring full coverage. Refrigerate for 4 to 6 hours, flipping halfway through.
- 3
Remove chops from brine and pat dry. Place on sheet pan and sprinkle seasoning on both sides.
- 4
Place a water pan in the center of grill and arrange heat to achieve medium heat.
- 5
Grill chops over the water pan for 10 to 15 minutes per side.
- 6
After 20 minutes total, begin checking for an internal temperature of 160°F.
- 7
Remove from grill and rest for 5 minutes before serving.
Tips
Flipping halfway through brining ensures even salt penetration.
Patting chops dry before seasoning promotes better browning.
The water pan creates indirect heat, preventing flare-ups and drying.
Good to Know
Brined chops can be refrigerated in brine up to 12 hours. Cooked chops store refrigerated up to 3 days.
Prepare brine and brine chops up to 6 hours in advance. Pat dry and season just before grilling.
Serve with roasted corn or garlic mashed potatoes as suggested.
Common Mistakes
Do not skip the brine dissolution step to avoid grainy, undissolved salt in the final product.
Do not grill without a water pan to avoid excessive flare-ups and dry meat.
Do not overcook past 160°F to avoid tough, dry pork.
Do not skip the 5-minute rest to avoid losing juices on the plate.
Substitutions
lighter flavor, less molasses character
basic rub replaces proprietary blend