Tested till perfect Beer-Brined Pork Chops
Photography by Matthew Kimura

Beer-Brined Pork Chops

Brining the chops in beer gives you juicy, tender and tasty results. For a more intense flavour, use molasses instead of brown sugar. You can use your favourite beer in place of the dark lager or bock.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: June 2012

Recipe4 out of 5 based on 8 ratings.
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  • Prep time 15 minutes
  • Total time 12 hours 15 minutes (includes brining)
  • Portion size 4


  • 2 cups 2cupsdark lager or bock beer
  • 2 tbsp 2tbspcoarse salt
  • 2 tbsp 2tbsppacked brown sugar
  • 1 cup 1cupice cubes
  • 1 1oniononions, sliced
  • 4 4bone-in pork chopbone-in pork chops, 1 to 1-1/4 inches thick (about 2-1/2 lb/ 1.125 kg total)

Spice Rub:

  • 1 tbsp 1tbspsmoked paprika
  • 1 tsp 1tsppepper
  • 1 tsp 1tspgarlic powder
  • 1 tsp 1tsppacked brown sugar
  • 1/2 tsp 1/2tspcayenne pepper
  • 1/2 tsp 1/2tspdried thyme
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In baking dish, whisk together beer, salt and brown sugar; stir in ice cubes and onion. Submerge pork chops in mixture; cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Spice Rub: In small bowl, combine paprika, pepper, garlic powder, brown sugar, cayenne pepper and thyme.

Remove chops from brine; pat dry with paper towel. Rub spice blend onto both sides of chops.

Place chops on greased grill over medium-high heat; close lid and grill until juices run clear when pork is pierced and just a hint of pink remains inside, about 4 minutes per side.

Nutritional Information Per serving: about

cal 298 pro 38g total fat 10g sat. fat 3g
carb 9g dietary fibre 1g sugar 5g chol 117mg
sodium 446mg potassium 604mg

% RDI:

calcium 4 iron 14 vit A 9 vit C 3
folate 4
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