Beer tenderizes the pork chops and adds subtle flavor. The brine creates a salty sweet taste that perfectly compliments the flavor of the meat.
2 Cups Water
1 12-Ounce Bottle Red Ale
1/4 Cup Kosher Salt
3 Tablespoons Packed Light Brown Sugar
2 Tablespoons Dark Molasses
2 Tablespoons Honey
1 Cup Ice Cubes
6 Thick Center-Cut Bone-In Pork Chops
Seasoned Salt ( I use Tony Chachere's Creole Seasoning)
Combine water, beer, salt, sugar, molasses and honey in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
Preheat grill to a medium high heat.
Remove pork chops from beer brine. Sprinkle with seasoned salt.
Grill pork chops for approximately about 10 minutes per side or until no longer pink inside.
Transfer to a plate, cover with foil and allow to rest for about five minutes before serving.