Recipe and image courtesy of Karbach Brewing Co.
Grilled Brined Weekend Warrior Pork Chops
Weekend Warrior Chops from Executive Chef Herlen Galvez of the Karbach Brewing Co., plated with glazed peaches, corn succotash and a classic buttermilk mash potato.
Brine for Pork Chops:
- 2 cups water
- 2 cups Weekend Warrior
- 1/4 cup kosher salt
- 1 cup ICE CUBES
- 2 Tbl sugar
- 6 1- 1 1/4 Inch-Thick Bone-In Pork Chops
- 4 Large garlic cloves smashed
- 3 tsp Whole Black Peppercorns
- 2 tsp salt
- 2 bay leaves
- ½ yellow onion small dice
- 2 Tbl minced garlic
- 2 cup Carrots sliced in half moons
- 1 asparagus cut on the bias
- 1 cup corn
- ½ cup Radicchio sliced
- Salt and pepper to taste
- ½ tsp rosemary fine chopped
- 1 tsp sage fine chopped
- 4 cut Peaches wedges of 8 per peach
- 1 cup sugar
- ½ water
- ¼ kosher salt
Classic Buttermilk Mash Potatoes:
- 2 ½ pounds Yukon Golds peeled and cut into 2-inch
- 3 tsp kosher salt
- 1 ¾ cup buttermilk
- 2 tsp unsalted butter
For the Brine:
- Combine all the ingredients except the pork and the beer to create the brine mixture. Bring to a simmer and then add the ice and beer to help cool down the brining liquid. You don’t want to cook out the delicious beer flavor. Once the brine is cooled enough you can add the pork chops to brine for about 2-3 hours. If you have place a plate over the chop in order to maintain them submerged during brining.
For the Classic Buttermilk Mash Potatoes:
- Place the peeled cut potatoes and 1 teaspoon of the salt in a pot, add enough water to cover, and bring to a boil over high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes.
- Drain the water and then mash the potatoes with a potatoes masher or if you have mixer with a paddle attachment. Add the warmed buttermilk, melted butter and season to taste.
How to Build the Plate:
- First put down a scoop of mashed potatoes on a plate and make a little well so that you can scoop the succotash into it. Right on top of the succotash place the pork chop and then As much glazed peaches as you like with a little of the glaze syrup top of the the chop as a sauce.
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