Midwestern Pork Chops & Beer Brats

By carvalhohm

Ingredients

• 2 cans or bottles beer
• 2 small onions, sliced
• 2 tablespoons cider vinegar
• 2 cloves garlic, smashed
• 2 teaspoons fresh thyme
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 2 tablespoons vegetable oil
• 4 bone-in pork loin chops (10 to 12 ounces each)
• 4 reduced-calorie bratwurst (uncooked if available)

Details

Servings 1
Adapted from familycircle.com

Preparation

Step 1

1. In bowl, blend 1 cup beer, 1 sliced onion, the vinegar, garlic, thyme, sugar and pepper. Whisk in oil. Transfer to resealable plastic bag and add pork chops. Marinate, refrigerated, 2 hours.

2. Heat gas grill to medium-high or charcoal grill to medium-hot coals. Pour remaining beer into medium-size saucepan and add remaining sliced onion. Add bratwurst. Simmer gently, 5 minutes (if brats are pre-cooked, simply heat through).

3. Add pork chops to grill; cover and cook 5 minutes. Uncover grill and turn chops over. Add brats to the grill and continue to cook chops and brats for 5 to 7 minutes more, until pork registers 155 degrees on an instant-read thermometer and brats are nicely browned. Serve chops and brats with Macaroni Salad (see below).

*Macaroni Salad:*
4. Cook 8 ounces (1/2 package) macaroni in boiling water following package directions, 7 minutes. Drain and rinse. In a small bowl, whisk 1/2 cup light mayonnaise, 1 carrot, grated, 1 rib celery, chopped, 1-1/2 tablespoons white vinegar, 1 tablespoon pickle relish, 1 teaspoon sugar and 1/8 teaspoon pepper. Stir into drained macaroni and refrigerate until serving.