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.
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.
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.
Use the beerfinder to get your hands on a 6-pack of Apricot Hefeweizen for this tasty recipe. Find more recipes like this by our friends at Beer Belly here.