Beer-Brined Pork Chops With Grilled Pineapple and Corn Salad

  • 6 thick cut pork rib chops
Beer Brine
  • 1 bottle beer
  • 1 tbsp salt
  • 1 tbsp brown sugar
  • 1 tbsp barbecue rub(your favourite)
  • 1 clove garlic, minced
  • Juice of 1 lime
  • 1 sprig of fresh rosemary
Grilled Pineapple and Corn Salad
  • 1 pineapple
  • 5 cobs fresh corn
  • 1 red pepper, diced
  • 1/2 red onion, diced
  • 1/2 cup cilantro, chopped
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1 tsp honey
  • 1/2 tsp Tabasco Sauce
  • Salt & pepper to taste


  1. Combine brine ingredients in a large flat dish. Place pork chops in brine and set aside for 2–3 hours. Remove chops from brine and pat dry. Preheat barbecue on MEDIUM–HIGH and brush the cooking grids with oil. Place the chops on the grids and reduce heat to MEDIUM. Cook for 5 minutes per side, remove from grill and serve with Grilled Pineapple and Corn Salad.
  2. Grilled Pineapple and Corn Salad: Preheat the barbecue on MEDIUM–HIGH. Remove husks and silk from corn and slice pineapple into 3/4 inch rounds. Brush lightly with oil and place directly on grids. Reduce temperature to MEDIUM. Turn after 5 minutes and grill for 5 more minutes. Remove and set aside. Meanwhile, prepare vinaigrette by combining olive oil, lime juice, honey, Tabasco and salt and pepper in a glass bottle and shake vigourously. When cooled, remove niblets from the corn with a sharp knife and dice pineapple. Combine in a large bowl with red pepper, red onion and cilantro. Toss with vinaigrette and serve with beer–brined pork chops.

Recipe from Gathering Around The Grill Blog