Beer Brined Pork Chops

I picked up some nice Kurobuta Pork Chops at the local butcher and decided to try a beer brine with them... Used some dark beer, kosher salt, brown sugar, molasses and some water and ice cubes...Let it brine for about 5 hours.


Used a little garlic evoo and some desert gold and little louies...The one on the left is not a Kurobuta, its for my 3 year old...He hasnt graduated to the good stuff yet..



Also sliced 3 different types of potatoes and a vidalla onion and tossed with some garlic evoo, desert gold and little louies... Also added some fresh grated parm and gruyere cheese...Topped with a few pats of butter and onto the MAK


The potatoes went on about an hour before the chops at 325, the added the chops till they hit 135 then into the box to hang out till we max out the MAK! Then onto the grill grates to finish them off..



Plated with a fresh salad and an ice cold MC!!


Came out great!!!

Looks great Dan!

Nice looking chops there Dan, did the brine make a noticeable difference in how moist they were?

Carter Im not sure it actually did a whole lot...Used Kurobuta which usually comes out pretty moist anyways...Maybe Ill try it on a regular chop next time and see if there is a difference....They where really good though!!

Mmmm I love beer braised pork chops, I bet being beer brined they tasted great. I know they sure do look good!

I also like how you Frenched the bones; Nice presentation!

Just think how many flavor profiles there are by using different beers, not to mention the seasomings. A lifetime of possibilities.

Art

Thanks for the compliment Tent, but the butcher did that....They did look good didnt they!!

love the tators partner. nice cook.