19 May

2 cups water

2 cups GF beer

3 T salt

3 T packed brown sugar

3 T molasses

1 cup ice cubes

Six 1” pork chops

Olive oil

6 garlic cloves, minced

1 t. pepper

2 t. salt

2 t. dried oregano

For brine:  Combine water, beer, 1/4 cup salt, sugar and molasses in a bowl and stir until sugar and salt dissolve.  Add ice.  Place pork chops in a resealable bag and pour contents of the bowl over chops.  Seal bag and refrigerate for four hours or up to overnight.  Remove chops from brine and pat dry.  Rub chops on both sides with a little olive oil.  In a small bowl, mix garlic, pepper, salt, and oregano.  Rub mixture all over chops.  Put chops under the broiler, turning once, until cooked to preference.

Adapted from a recipe in Gluten Free Living Magazine


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