Pork chops & ale? Who knew!
In our recent 'Beer Geeks' episode at NXNW Restaurant & Brewery, Michael Ferguson hits the kitchen to help make pork chops cooked with NXNW's Black Ale - get inspired & get cooking with the clip & step-by-step recipe below!
NXNW's Beer Brined Pork Chops
- 4 center-cut pork loin chops, each 1 ¼- 1 ½ inches thick
- 2 cups of NXNW's Okanogan Black Ale
- ¼ cup kosher salt
- 1 oz firmly packed brown sugar
- 1½ oz honey
- 1 TBSP minced garlic
- 1 sprig thyme
- ½ bunch curly-leaf parsley
- 2 TBSP of unsalted butter
- 1 medium shallot minced
- 2 TBSP of balsamic vinegar
- 1 cup chicken stock
- In a small mixing bowl add water, salt and sugar and stir until dissolved. Add in beer, honey, garlic, pepper, thyme and parsley and stir to combine.
- Place pork chops into a non-reactive container and cover with brine being sure the chops are completely submerged. Refrigerate for at least 12 hours with 24 hours being ideal.
- Over medium to low heat add 1 tablespoon of the butter to a sauté pan. When the butter melts add shallot and cook, stirring until softened. Add the vinegar, bring to a boil and let boil until reduced by half. Add the stock and cook until reduced to a 1/3 of a cup. Remove from heat and add remaining butter. Swirl the pan until the butter dissolves and set to the side.
- Remove the chops from the brine and pat dry. Place on grill (medium-high heat) Cook chops on each for roughly 10 minutes on each side until there is no longer pink at the bone.
- Remove from grill and serve with rosemary roasted potatoes and mixed vegetables. Drizzle with balsamic glaze.
- Enjoy with a side of your favorite NXNW beer - cheers!
Tasting Notes About The Beer in This Recipe
Okanogan Black Ale
- This rich, malty dark ale is reminiscent of the smooth ales produced by the Weltenberg Brewery in Northwestern Germany. The Pilsner, Caravienne, Munich, Chocolate, Black malts and Roasted Barley give this great dark ale a creamy, roasted malt flavor, which is perfectly balanced with Cascade hops. (ABV: 5.5%IBU: 25)
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