You had me at beer, dear old Better Homes & Gardens... BUT... I stayed for the cheddar!!! Yes, my friends, this is a BEER (mmmmmm....beeeeeerrrrr - in my best Homer Simpson impression) brined pork chop topped with CHEDDAR CHEESE!!! No, don't go away, it's just getting good... stay... sit awhile....you will not be sorry.
The original recipe called for white cheddar cheese, so I ventured out to the store to retrieve said ingredient. As I was walking through the frigidly cold cheese aisle (I swear to you, it's like 40 degrees in there sometimes), my eyes scanned the few choices I had in front of me.... Sharp white cheddar...mmmm, yes, sharp, that will do... But wait.... white cheddar...mmmm, yes that is what the recipe called for anyway... WAIT!....stop the boat...look up there......no...up THERE...yes, do you see that??? Chipotle White Cheddar Cheese..... OH YEAAAH BABY!! I snatch it off the shelf and dart to the check out as fast as I can. And, let me tell you, I am so very glad that I used this cheese. It just added a nice smokey (cheesy, don't forget cheesy) flavor to the pork chops. The walnuts gave it a great crunchy texture. I can't hold back any more..it must be said.... THIS WAS HEAVENLY!
Beer Brined Pork Chops with Cheddar
Adapted from Better Homes and Gardens, Grillin' & Chillin' Cookbook
Printable Recipe
Ingredients:
4 bone-in pork loin chops, about 1 1/4 to 1 1/2-inch thick
1 12oz bottle of honey wheat beer
2 cloves garlic, minced
1 Tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 oz. chipotle white cheddar cheese (or white cheddar, or even plain cheddar would work)
2 Tablespoons chopped walnuts, toasted
2 green onions, thinly sliced
Directions:
Place pork chops in a resealable bag in an extra large bowl. In a small bowl, combine beer, garlic, olive oil, salt, and pepper. Pour over pork and seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally. Drain pork chops, discarding marinade.
Preheat grill to medium. Brush grill grates with oil. Place pork directly on grill grates and cook 5-8 minutes per side or until meat reaches an internal temperature of 145 degrees Fahrenheit (normally you'd cook it to 160 degrees, but it's going to keep cooking when you put the topping on it so put the topping on 2-3 minutes before it's ready to take off the grill)
Meanwhile, for topping, in a small bowl, stir together cheese, nuts, and onions. Carefully spoon mixture over the chops on the grill. Cover and grill for 2 to 3 minutes more or until the cheese melts. Enjoy!
I used to make a similar recipe, and everyone loved it. Will have to try this!
ReplyDeleteOooh my, this sounds so good!! Beer marinated pork, 'nuff said. Add cheese?? Could it get better? Beer & cheese and pork? My husband would LOVE this dish! Thanks Jenn, another delicious recipe I'll be snagging :)
ReplyDeleteThat is SO treyf (non-kosher), that I can't help but chuckle as I read about it while "working" at the synagogue! But it looks too fabulous!!!
ReplyDeleteWhen I go to the store today I will buy beer and keep an eye out for suitable chops in the "special" bin. I will sub in other nuts, walnuts make my teeth itch - really! Also, I will cook them on the stovetop grill. We could have a discussion about the proper temp for pork. I suspect your chops are very tender from the marinade and that 160 degrees isn't out of bounds. I generally cook pork to 150, which leaves it a little pink in the center. The "bugs" that we worry about are nearly non-existent these days and, in any case, are killed at 137 degrees if there are there. Hope the vacation is going well.
ReplyDeleteOh wow, the topping has be drooling
ReplyDeletewow....now this is a pork chop! the brining is a great idea and the cheese.....yum.....the cheese is a crowning touch!!
ReplyDeletethanks for sharing this creation with us!
Mmm...beer and cheese AND pork! I'm in :)
ReplyDeleteHoly CRUD that looks good.
ReplyDeleteYou do a fantastic Homer impersonation.
Mmmmmm....as usual, that looks fab, Jenn! :)
ReplyDelete