Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from chops. Place chops in a sealable plastic bag set in a shallow dish. Combine water, beer, salt and molasses in a large bowl; stir until salt is dissolved. Pour beer brine over chops; seal bag. Marinate in the refrigerator overnight, turning bag occasionally.
Drain chops, discarding brine. Pat chops dry with paper towels. Combine garlic and pepper in a small bowl. Sprinkle pepper mixture evenly over both sides of chops; rub in with your fingers.
Prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until chops are slightly pink in center and juices run clear (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Top chops with jalapeños, if desired.