By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
134 cal · 265 min
Beer-Brined Grilled Pork Chops
Recipe GLPR76d92865d6215b
Succulent grilled pork chops infused with a savory beer brine featuring dark lager, molasses, and brown sugar. The pork is brined for hours to ensure tenderness, then seasoned with garlic, sage, and black pepper before grilling to a perfect medium finish. A showstopping American main course with rich, complex flavors.
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Ingredients
2 cups water
2 cups dark lager beer
¼ cup coarse salt
3 tablespoons packed dark brown sugar
3 tablespoons mild-flavored molasses
1 cup ice cubes
6 center-cut bone-in pork chops, 1 to 1 1/4 inches thick
7 large garlic cloves, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves
Directions
In a large bowl, combine water, dark lager beer, coarse salt, brown sugar, and molasses. Stir the mixture until the salt and sugar are fully dissolved. Add ice cubes and stir to cool the brine.
Place the pork chops in a large resealable plastic bag. Pour the beer brine over the chops until fully submerged. Seal the bag and refrigerate for 4 hours, turning the bag occasionally to ensure even brining.
Preheat your grill to medium-high heat. Remove the pork chops from the brine and pat them dry thoroughly with paper towels.
In a small bowl, combine the minced garlic, coarsely ground black pepper, salt, and dried sage leaves. Mix well to create a dry rub.
Rub the garlic mixture evenly over both sides of each pork chop, pressing gently so it adheres.
Place the pork chops on the grill over medium-high heat. Grill for approximately 10 minutes, then flip the chops. Grill for another 10 minutes until an instant-read thermometer inserted into the center of each chop registers 145°F. If any chops begin to char excessively, move them to a cooler part of the grill rack.
Transfer the grilled pork chops to a serving platter and cover loosely with aluminum foil. Allow them to rest for 5 minutes before serving to retain their juices.
Comments
This recipe plays to Carolina strengths: pork chops are reliably priced and available everywhere, and every ingredient is a pantry or produce staple at Harris Teeter, Food Lion, Walmart, ALDI, or Kroger—no special stops. The stated 265 minutes is honest because it accounts for the four-hour brine, though active prep is under ten minutes. Six servings from a grill makes this a natural family meal, and cold-brined pork chops are lean meat that reheats poorly, so plan on serving the same night. The brining is the whole draw: it guarantees tender, well-seasoned chops without fussy technique, and the brown sugar and molasses give a subtle gloss that works with beer's bitterness. At roughly two dollars per serving for the protein alone, this is a weeknight winner once you commit to the timing.
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