Beer-Brined Pork Chops with Barbecue Onions

By kimvess

Ingredients

• 4 cups dark lager beer (or your favorite beer)
• Kosher salt
• 2 tablespoons dried rosemary
• 6 large garlic cloves, crushed
• .. View gallery
• This July 27, 2015 photo shows beer-brined pork chops …
• This July 27, 2015 photo shows beer-brined pork chops with barbecued onions in Concord, N.H. With a …
• Four 1-inch thick bone-in pork chops (about 2 1/2 pounds total)
• 2 tablespoons vegetable oil, plus extra for brushing the chops
• 4 cups thinly sliced yellow onions
• 1/4 cup barbecue sauce
• Ground black pepper
• 4 ounces (about 1 cup) coarsely grated sharp cheddar (optional)

Details

Servings 1
Adapted from news.yahoo.com

Preparation

Step 1

In a large bowl or gallon zip-close plastic bag, combine the beer, 3 tablespoons of salt, the rosemary and garlic. Stir until the salt is dissolved. Add the pork chops, then refrigerate, turning the chops every so often, for 4 to 6 hours.

Meanwhile, in a large skillet over medium-high, heat the 2 tablespoons of oil. Reduce the heat to medium, then add the onions and a hefty pinch of salt. Saute until golden brown, about 20 minutes. Stir in the barbecue sauce and set aside.

When the chops are almost done marinating, heat one side of the grill to medium, leave the other side off.

Use paper towels to pat the chops dry, then brush them with oil and season with pepper. Grill over the flames until nicely browned, about 3 minutes per side. Transfer the chops to the cooler side of the grill and cook until the pork reaches an internal temperature of 138 F. Top each chop with a quarter of the barbecue onions and a quarter of the cheese. Cover and cook, until the cheese is melted, 1 to 2 minutes more. Transfer the pork to a plate and let it rest, covered, for 8 minutes.