Jalapeno and beer brined pork chops
4 jalapenos, cut in half lengthwise (can use pickled jalapenos)
6 cloves garlic, chopped
2 T My Essentials salt
1 t My Essentials black pepper
1 T Food Lion brown sugar
2 T Food Lion lime juice
1-12 oz bottle of Mexican lager
4 medium (about 6 oz each) bone- in pork chops
1T My Essentials vegetable oil
In a large food storage bag, mix together the jalapenos, garlic, salt, pepper, brown sugar, lime juice, cilantro and beer.
Place the pork chops in the container and then add cold water until the chops are covered, about two cups. Place in the refrigerator and let chops marinate for at least 4 hours.
Remove chops from storage bag and bring to room temperature, about 30 minutes. Preheat oven to 350 degrees. In a large ovenproof skillet, heat up the vegetable oil on medium heat. Remove the chops from the brine, shaking off any excess. Place the chops in the skillet and cook on each side for 5 minutes. Place the skilled in the oven and cook port chops for 15 minutes, uncovered or until a meat thermometer reads 145 degrees. Allow to rest for 10 minutes before serving.
Alternatively, you can cook them on the grill about 10 minutes per side or until thermometer reads 145 degrees. Allow to rest for 10 minutes before serving.