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7 large 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 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.
Prepare barbecue (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 145F to 150F, about 10 minutes
per side, occasionally
moving chops to cooler part of rack if burning.
Transfer chops to
platter; cover with foil, and let stand 5 minutes.
Serve.
