Monday, June 1, 2009

Beer Brined Grilled Pork Chops

2 cups water
2 cups dark lager beer
1/4 cup coarse salt
3 tablespoons (packed) dark brown sugar
3 tablespoons mild-flavored (light) molasses
1 cup ice cubes
6 1- to 1 1/4-inch-thick center-cut bone-in pork chops

7 garlic cloves, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves

Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in a large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large re-sealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.

Prepare grill (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145 to 150 degrees F, about 10 minutes per side, occasionally moving the chops to a cooler part of the rack if burning. Transfer chops to a platter; cover with foil, and let stand 5 minutes. Serve.

To Freeze: Place pork chops in a gallon-sized ziploc freezer bag. Prepare brine and pour over pork chops. Seal bag, taking care to squeeze all the air out. Freeze. Prepare the rub and place in a pint or quart sized ziploc freezer bag. Freeze. 

Frozen Preparation: Thaw pork chops in the refrigerator. Remove chops from the brine and discard brine. Pat pork chops dry. Rub garlic rub mixture on both sides of each chop. Grill over medium-high heat. Transfer to platter; cover with foil, and let stand 5 minutes. Serve.

Recipe from Mary Caldejon

Sweet and Sour Meatballs

2 lbs.ground beef
1 cup bread crumbs
1 tsp salt
1 tsp pepper
2 tsp soy sauce
1 tsp Worcestershire sauce
2 eggs
1 bottle (1 pint) Chili Sauce
1 lbs. grape jelly

In a mixing bowl combine the ground beef with 1 cup bread crumbs, salt, pepper, soy sauce, Worcestershire sauce and two well beaten eggs. Mix ingredients lightly with a fork. Form into 1" balls. Place on a cookie sheet and bake at 350 degrees for 12-15 minutes. Drain any fat off and save pan juices. Combine jelly and chili in a pan stirring together over low heat until dissolved. Add a tablespoon of two of grated onion, chopped garlic, a TBS chili powder, and tabasco. Put meatballs in sauce in a chafing dish and simmer over low heat for at least 1/2 hour. Wonderful served over rice.