Brining meat in beer. Mmmmm….. Beer contains enzymes that help break down tough fibres in meat, making it more tender, moist, and flavourful at the same time. I brined a whole turkey once in beer, and that didn’t disappoint! And these Wheat Ale Beer Brined Pork Chops didn’t either! They are seriously good.
A variety of beers can be used to brine or marinate meat. Brown ales are great for beef. Wheat ales and hefeweizens are pretty versatile and can be used to brine chicken, pork, fish, and seafood. The same goes for blondes and lagers, they are great for all meats (and potatoes too!). The bitterness of hops can often carry through as a strong bitter flavour in foods, so I tend to avoid using high IBU (International Bittering Units) beers in my brines and marinades, such as IPAs or sometimes even Pale Ales can be too much. The best part of using beer in food for me is experimenting, so try different beers with different meats and see what tastes best for you!
The beer in this Wheat Ale Beer Brined Pork Chops recipe is from Common Crown Brewing Co. A lot of these craft brewery stories are similar. Two friends, or family members, starting out in their home or basement with a dream. Common Crown Brewing Co. isn’t much different. A story about two brothers and a friend, brewing in a garage with a dream to create a brewery, crafting amazing beers for good times and great conversations. And that’s just what they did! Learn more about Common Crown Brewing Co. on their website, Facebook, Instagram, or Twitter.
The Ploughman Wheat Ale from Common Crown Brewing Co. pours a slightly hazy apricot yellow with some puffy white head that lingers around. The smell is bready, slight spicy and fruity notes, some weediness. The taste is more breadiness, tropical fruits like mango and some citrus like grapefruit rind, a slight spicyness and some light lingering floral, leafy hops. It is light bodied with prickly carbonation. Overall, a great wheat ale that will add a lot of flavour to the Wheat Ale Beer Brined Pork Chops!
Wheat Ale Beer Brined Pork Chops
- 473 mL wheat ale
- 1/4 cup brown sugar
- 1/4 cup kosher or coarse salt
- 1/2 tsp peppercorns
- 1/2 tsp thyme
- 1/2 tsp rosemary
- water to cover
- 2 porkchops
- 1 tsp vegetable oil
- 1/4 tsp each of thyme, rosemary, sage, and smoked paprika
- salt and pepper to taste
Combine ale, sugar, and spices together in a bowl and mix well to combine.
Place the porkchops in a shallow dish and cover with the above combined brine. Top with just enough water to ensure chops are covered completely.
Brine in the fridge for at least 4 hours or overnight.
Drain chops, but don't rinse. Pat dry.
Place chops on a plate and season both sides with the thyme, rosemary, sage and salt and pepper
Heat a cast iron pan on the stovetop with the vegetable oil. Place chops in heated pan and sear chops until bottom side is golden brown, about 1 minute. Turn and cook on the other side for about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 145°, 8–10 minutes (cooking time will depend on thickness of chops)
Remove from pan, slice, and serve with your favourite sides. I laid my sliced pork on a bed of pumpkin risotto and steamed green beans. And serve with your favourite brew, of course! Cheers!