These pork chops are delicious! First, you brine them in beer which makes them moist and juicy...and (you'll like this) impossible to dry out! The pork chops are then smothered in a rosemary - garlic aioli. This dish is easy gourmet at it's best.
Since this is a Brine...not a marinate, it is important to not leave them in the brine for more than a hour to an hour and 1/2. They will be too salty if you leave them in the brine for too long.
What you will need:
1 cup Beer
1 cup Water
2 Tbsp. Sugar
1 Tbsp. Salt
4 Bone-in pork chops
1/4 cup Mayo
1 Tbsp. Dijon Mustard
1 clove Garlic, minced
1/2 tsp. chopped fresh Rosemary
Mix first four ingredients until sugar is dissolved; pour over chops in a shallow dish. Turn chops over to evenly coat both sides of chop. Refrigerate 1 hour. You can leave them for 30 more if you like.
Meanwhile...mix together remaining ingredients. Divide into two dishes. One for basting while grilling, and the other to pass at the table with the cooked chops.
Remove chops from brine, discard brine. Grill chops 5 to 6 min. on each side or until done(160F), brushing occasionally with mayo mixture. Serve chops with remaining sauce.
I like to pair this dish with Roasted Red Potatoes because they work really well with the aioli. And it gives everyone an excuss to eat more of it!
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