JALAPEÑO AND BEER BRINED PORK CHOPS

JALAPEÑO AND BEER BRINED PORK CHOPS image

Categories Pork

Yield 4

Number Of Ingredients 10

4 jalapeños, cut in half, lengthwise
6 cloves garlic, chopped
2 tablespoons kosher salt
1 teaspoon black pepper
1 tablespoon brown sugar
2 tablespoons lime juice
1/4 cup cilantro
1 12-ounce bottle of Mexican lager
4 medium (about 6-ounces each) bone-in pork chops
1 teaspoon vegetable oil

Steps:

In a large, non-reactive container or food-storage bag, mix together the jalapeños, garlic, salt, pepper, brown sugar, lime juice, cilantro and beer. Place the pork chops in the container and then add cold water until the chops are covered, about two cups. Place the container in the refrigerator, and let the pork chops marinate for at least four hours. To cook the pork chops, remove from them from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 350 degrees. In a large ovenproof skillet, heat up the vegetable oil on medium heat. Remove the pork chops from the brine, shaking off any excess. Place the pork chops in the skillet, and cook on each side for 5 minutes. Place the skillet in the oven, and cook the pork chops for 15 minutes, uncovered, or until a meat thermometer reads 145 degrees. Allow to rest for 10 minutes before serving. Alternatively, you can cook them on the grill about 10 minutes per side, or until a thermometer reads 145 degrees. Allow to rest for 10 minutes before serving.