Beer Marinated Cheesy Pork Chops

I found this awesome looking pork chop recipe on the Better Homes and Garden's web site last night and it is now the menu tonight. With a title like this, how can you pass it up? I had a good time last night making the roasted peaches. They were absolutely fantastic. That is a recipe I will keep in my favorites section forever. Hopefully this one goes as well!

Ingredients

• 4 bone-in pork chops
• 1 12-ounce bottle honey wheat beer
  
• 2 cloves garlic, minced
  
• 1 Tbsp. olive oil
  
• 1/4 tsp. salt
  
• 1/2 tsp. coarsely ground black pepper
  
• 4 oz. white cheddar cheese, shredded
  
• 2 Tbsp. chopped walnuts, toasted
  
• 2 green onions, thinly sliced
  
• Fresh Herb Sprigs

Recipe Directions
Place pork chops in a 2-gallon heavy, self-sealing plastic bag set in a very large bowl; set aside. In a small bowl combine beer, garlic, olive oil, salt, and 1/4 teaspoon of the pepper; pour over pork. Seal bag; marinate in refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally. Drain pork chops, discarding marinade. For a charcoal grill, arrange preheated coals around a drip pan. Check for medium heat above the pan. Place pork on grill rack over drip pan. Cover and grill for 35 to 40 minutes or until done (160 degrees F.) (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on unheated side of grill rack. Cover and grill as above.) Meanwhile, for topping, in a small bowl stir together cheese, nuts, green onions, and remaining pepper. Spoon mixture over chops. Cover and grill for 2 to 3 minutes more or until cheese melts. Garnish with fresh herbs.
Source:Beer Marinated Cheesy Pork Chops

Pork Chops with Sweet and Sour Glaze

I love this easy pork chop recipe. The apple cider glaze for this recipe is really great for an assortment of pork products. Last spring I made a ham and used this glaze for it, and it turned out better than I ever could have imagined, and next time I know to double the glaze to cover the huge ham!

Ingredients

• 2 (1-inch-thick) pork chops (1 lb total)
• 1 tablespoon olive oil
  
• 1 cup apple cider
  
• 1 1/2 tablespoons packed light brown sugar
  
• 2 tablespoons cider vinegar
  
• 1/2 teaspoon mustard seeds

Recipe Directions:
Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saut退 chops until browned on both sides, about 10 minutes total. Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate. Add vinegar and mustard seeds to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/3 cup, about 5 minutes. Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.
Source:Pork Chops with Sweet & Sour Glaze

Beer Brined Pork Chops

This is a wonderful pork chop recipe that's great for tailgating, or fall outdoor grilling!

Ingredients

• 2 cups water
  
• 2 cups dark lager beer
  
• 1/4 cup coarse salt
  
• 3 tablespoons (packed) dark brown sugar
  
• 3 tablespoons mild-flavored (light) molasses
  
• 1 cup ice cubes
  
• 6 1- to 1 1/4-inch-thick center-cut bone-in pork chops
• 7 large garlic cloves, minced
  
• 3 teaspoons coarsely ground black pepper
  
• 2 teaspoons salt
  
• 2 teaspoons dried sage leaves

Recipe Directions:
Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally. Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.
Source:Beer Brined Pork Chops