Page 78 - MASALA Vol8 Issue4 February-March 2017

Beer-Brined Pork Chops

To brine a meat is to infuse it with more flavour and make it more tender and juicy. You can brine your meat with a range
of herbs and spices, such as thyme, rosemary, coriander and mustard seeds. You also can add some sweetener to it,
like brown sugar or molasses. For this recipe, I took it to the next level by brining pork chops in beer overnight. It creates
a distinct tangy flavour, which goes perfectly well with the spices. Serve it with grilled vegetables or mashed potatoes.
For those who do not drink alcohol, simply substitute the beer with soda.

Ingredients Method

2 pork chops, preferably pork collar 1. Create your brine solution by mixing beer or soda with
1 can of beer or soda (local beer or craft beer works well) oregano, garlic, paprika and then add in your pork chops.
1 tsp oregano Leave it soaked overnight.
1 clove of garlic
1/2 tsp paprika 2. Heat olive oil in a pan.
Salt & pepper to taste 3. Add your seasoned pork chops and cook for 15 minutes on

both sides.
4. Afterwards, cover it and let it cook for another 15 minutes.
5. You may serve your meat with mashed or sautéed potatoes

as well as carrots. Add salt and pepper if needed.

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