boneless pork top loin chops, cut 1½ inches thick
cups stout (dark beer)
tablespoons coarse salt
tablespoons mild-flavor molasses
cloves garlic, minced
teaspoons cracked black pepper
Sliced pickled jalapeiio chile peppers
The day before: Trim fat from chops. Place chops in a resealable plastic bag set in a shallow dish. For beer brine, in a large bowl combine the water, stout, salt, and molasses, stirring until salt is dissolved. Pour beer brine over chops. Marinate in the refrigerator overnight, turning bag occasionally. To cook the next day: Drain chops, discarding beer brine. Pat chops dry with paper towels. In a bowl combine garlic and pepper. Sprinkle pepper mixture evenly over both sides of chops; rub in with your fingers. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until chops are slightly pink in center and juices run clear (16o°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Top chops with jalapeno slices.