No, not Professional Bull Riding (although I’m a huge fan)… Pabst Blue Ribbon beer was declared ‘America’s Best’ in 1893 and stayed up there at the top. Some time in the last half of the 20th century, it just kind of faded away with a little help from the craft beer craze; forgotten, except by my grandfather. It’s recent “rediscovery” by urban hipsters has propelled it once again to the forefront of American culture. And it’s no wonder, with it’s pale-gold coloring and fizzy medium body that is simultaneously sharp and sweet, it’s a great drinking beer. Not ironically, the slight undertones of malts and hops make it a great flavoring agent for a pork brine!
- 4 center cut (bone in) pork chops, 1-inch thick
- Freshly ground black pepper, for seasoning brined chops
- PBR and Honey Brine:
- 3 tablespoons salt
- 3 tablespoons honey
- 1 teaspoon cracked black peppercorns
- 3 tablespoons whole grain Dijon mustard
- 3 cloves garlic, finely chopped
- ¼ teaspoon hickory liquid smoke - Wright's
- 1 can (16 ounces) Pabst Blue Ribbon beer
- Place pork chops in large resealable bag and set aside while you make the marinade. Add the salt, honey, and cracked peppercorns to a small saucepan with 1 cup water. Bring to a simmer and stir until salt has dissolved. Remove from heat and stir in mustard, garlic, liquid smoke, and beer. Allow the brine to cool to room temperature before pouring into the resealable bag with chops. Squeeze the air from the bag and seal. Place the bag in the refrigerator for at least 4 hours or as long as overnight.
- About 30 minutes before grilling, remove the chops from the brine. Pat dry with paper towels and let sit at room temperature to take the chill off.
- Set up grill for direct cooking over medium-high heat. Brush and oil the grates before cooking. Place chops on grill and cook for 10 to 12 minutes, turning once. Remove the chops from the grill and let rest 5 minutes before serving.
Cheers and Happy Grilling!