Ingredients:

• 2-4 thick-cut pork chops, rib, or double-loin cut
• 2 cups (16 oz) Railway City Blonde Ale
• 2 cups (16 oz) water
• 3 cloves garlic
• 1 thick-cut slice lemon
• 1 thick-cut slice orange
• 1 small yellow onion, quartered
• 1/4 cup brown sugar
• 1/4 cup coarse sea salt

Directions:

1. Combine all the ingredients in a saucepan and bring to a solid boil (except for Pork)
2. Reduce the heat and simmer for 10-12 minutes to infuse the brine with all the flavours
3. Strain out solids if you like or they can remain with the brine, your choice
4. Chill the brine in a plastic, Pyrex or ceramic non-reactive container, or in a XL Ziploc bag as I did, in the fridge until it is down to 35-37F
5. Add the chops to the brine, ensuring they are completely submerged (use a small dinner plate to hold them down if you have to)
6. Brine the chops for 4-8 hours depending on how much brine time you have available and also on the thickness of the chop
7. Remove from the brine after elapsed brine time and pat the chops dry with a paper towel
8. Heat your grill to medium-hot temperature 375-425F
9. Season the chops with a combination of granulated onion, granulated garlic, and fresh ground black pepper
10. No need to add any salt as the brine will have given just enough salt intensity to the meat already
11. Grill the chops, turning once, until the internal temperature reads 140°F on a thermometer stick in the thickest part of the chop
12. Pork is routinely overcooked despite the fact that today’s pork is very safe to eat at 140F
13. Once removed from the grill, let chops rest 5 minutes before serving