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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

Pork Chops

  • 1 tsp vegetable oil
  • 1/4 tsp each of thyme, rosemary, sage, and smoked paprika
  • salt and pepper to taste


  1. Combine ale, sugar, and spices together in a bowl and mix well to combine.

  2. 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.

  3. Drain chops, but don't rinse. Pat dry.

  4. Place chops on a plate and season both sides with the thyme, rosemary, sage and salt and pepper

  5. 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)

  6. 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!