Here is yet another great recipe using Guinness extra stout, this time as a component of a brine solution. I put this together last weekend and it got rave reviews from all. Use more or less spices as desired--delete the cayenne pepper altogether if want less spiciness and more of the subtle Guinness tones.Ingredients:
2 lb. boneless pork loin chops about 1 " thick (about 5 chops)
1.5 cups Guinness Extra Stout
1.5 cups water
3 tbsp. kosher salt
2 tbsp. molasses
2 tsp. brown sugar
1 tsp. black pepper (coarse grind)
1/2 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. cayenne pepper
Instructions:
Place the chops in a resealable plastic bag set in a large bowl. In a large bowl, combine the stout, the water, the molasses and the brown sugar. Stir until salt dissolves. Pour the brine over the chops, seal the bag and marinate in the refrigerator for 12 to 24 hours, turning the bag occasionally. While meat is marinating, combine the remaining ingredients in a small bowl or container, mixing well. Drain the chops and discard the brine. Pat the meat dry with paper towels. Sprinkle the pepper mixture over both sides of chops and rub into meat with fingers. Grill the meat (preferably on a charcoal grill), covered, until meat is thoroughly cooked. Serves approximately 5.
