Guinness Brined Pork Chops
Indulge in the bold flavors of Guinness Brined Pork Chops, a recipe that combines the deep, malty notes of stout beer with succulent, bone-in pork chops for a truly unforgettable meal. Brined to perfection in a savory mixture of Guinness, kosher salt, brown sugar, garlic, black peppercorns, and fragrant bay leaves, these chops are infused with tenderizing moisture and complex flavor. After a quick sear in a hot skillet, they develop a caramelized crust while remaining juicy on the inside. Perfect for dinner parties or an elevated weeknight meal, these gourmet pork chops pair beautifully with roasted vegetables or creamy mashed potatoes. Don't forget a sprig of fresh thyme for a finishing touch that enhances both the presentation and taste!
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in, 1 inch thick)
- 12 fluid ounces Guinness beer (or other stout)
- 2 cups Water
- 0.25 cup Kosher salt
- 0.25 cup Brown sugar
- 4 cloves Garlic cloves (smashed)
- 1 tablespoon Black peppercorns
- 2 leaves Bay leaves
- 2 tablespoons Vegetable oil
- 4 sprigs Fresh thyme (optional, for garnish)
Instructions
In a medium pot, combine water, kosher salt, and brown sugar. Heat over medium heat, stirring until the salt and sugar dissolve completely. Remove the pot from the heat and let cool to room temperature.
Once cooled, stir in the Guinness beer, garlic cloves, black peppercorns, and bay leaves to create the brine.
In a large resealable plastic bag or a non-reactive container, place the pork chops. Pour the brine over the chops, ensuring they are fully submerged. Seal the bag or cover the container and refrigerate for at least 4 hours or up to 12 hours.
After brining, remove the pork chops from the liquid and pat them dry with paper towels. Discard the brine.
Preheat a skillet or grill pan over medium-high heat. Add the vegetable oil and heat until shimmering.
Sear the pork chops for 4-5 minutes per side, or until they develop a golden-brown crust. Reduce heat to medium and cook for an additional 4-6 minutes, flipping occasionally, until the internal temperature reaches 145°F (63°C). Use a meat thermometer to check for doneness.
Transfer the pork chops to a serving plate and let them rest for 5 minutes to retain their juices.
Optional: Garnish the pork chops with fresh thyme sprigs and serve immediately with your choice of side dishes.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 27153 mg | 1181% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 35.3 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1644 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
