Wasatch Apricot Hefeweizen Grilled Pork Chops
12 oz Wasatch Apricot Hefeweizen
3 garlic cloves, minced
3 tbsp kosher salt
2 tbsp brown sugar
1 tbsp light molasses*
1 ½ cups water
4 1-inch thick bone-in pork chops
½ cup flat leaf parsley
3 more cloves of garlic, peeled and finely minced
Zest of 3 lemons
½ cup olive oil
1. Make brine by combining Wasatch Apricot Hefeweizen, garlic, salt, brown sugar, molasses, and water in a large mixing bowl. Mix well until salt and sugar dissolves. Add pork chops to a large resealable plastic bag and pour in brine. Seal and refrigerate for 4-6 hours, turning bag occasionally.
2. Prepare a grill for medium-high heat. Remove chops from brine and pat dry. Rub each with a little cooking oil and grill for 7-8 minutes per side, moving chops to cooler part of the grill if they start to burn. An instant-read thermometer inserted into the thickest part of the chop should register 145°F to 150°F. Remove from heat and let stand for 5 minutes.
3. Make herb sauce by combining parsley, garlic, lemon zest and olive oil in a bowl. Season with salt and pepper. Spoon sauce over pork chops and serve.
*If you don’t have molasses, double the amount of brown sugar.