Grilled Beer-Brined Pork Chops

Arcelia Martin
Southern Kitchen

Grilled Beer-Brined Pork Chops

Grilled pork chops.

Serves: 2

Hands On Time: 30 minutes

Total Time: 8 hours and 30 minutes


2 bone-in pork loin chops, each about 1 inch thick

1 (12-ounce) lager beer

1 cup water

1/2 cup soy sauce

1/2 cup honey

3 cloves garlic, smashed

Kosher salt and freshly ground black pepper


Place the pork chops into a gallon-size zipper lock bag. Add the beer, water, soy sauce, honey and garlic. Seal the bag, taking care to remove all of the excess air, then gently massage to mix ingredients. Place the sealed bag inside of a baking dish and refrigerate for 8 hours.

Transfer to a plate and use paper towels to pat off excess liquid. Discard the brine.

Heat a grill to high heat (500 to 700 degrees). Season the pork chops on both sides with salt and pepper, then place onto the grill at a 45-degree angle. If you think of the grill as a clock, start the chops facing 10 o’clock. Cover and cook for 4 minutes, then give the pork a 90-degree twist, moving them to face 2 o’clock. Cook, covered, for 4 more minutes. Flip the chops, cover the grill, and cook on the second side until an instant-read thermometer shows an internal temperature of 135 degrees, 6 to 8 minutes. Let rest for 10 minutes before slicing. Serve.

About the recipe

Using beer as the central ingredient of a brine imparts some of the natural bitterness and hops flavor into the pork. This is a great no-frills brine, as the soy and honey do not need to be heated to dissolve the salt; just add everything directly into a plastic bag.