Beer brine and garlic rub for pork

Prep time: 25 minutes
Cook time: 20 minutes (for chops)
Makes 6 cups brine and rub for six chops

This brine can be used for chops or pork tenderloin. It keeps the meat moist, but do not soak it in the brine too long or it will be salty. The rub is optional, but it does add a nice finish, especially for chops. This recipe is based on one from Bon Appetit magazine.

• Brine ingredients:

• Instructions:

Combine 2 cups water, beer, 3 tablespoons salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large food storage bag. Pour brine over pork chops and seal the bag. Refrigerate four hours, turning bag occasionally.

Preheat the barbecue to medium-high heat. Remove the pork from the brine and pat dry.

Mix garlic, pepper, 1 teaspoon salt, and sage in small bowl. Rub garlic mixture over all sides of the pork. Grill the pork until instant-read thermometer inserted into center registers 145 to 150 degrees (about 10 minutes per side if grilling chops). Remove the meat from the grill and allow it to stand about 5 minutes before serving or carving.

Note: The prep time does not include the time the meat soaks in the brine.

• Per serving: 420 cal.; 49 g pro.; 12 g carb.; 17 g fat (7 sat., 8 monounsat., 2 polyunsat.); 145 mg chol.; 1,000 mg sod.; 0 g fiber; 7 g sugar; 38 percent calories from fat.