Grilled Pork Chops with Guinness Marinade
With St. Patrick’s Day approaching, it’s always a great excuse to grill something stout beer-infused, salty, with potatoes and cabbage of some sort, pinch those not wearing green, and dream of that pot of gold at the end of the rainbow you can never find. Let’s cut the routine, and grill some truly great tasting food, but still infused with a bit o’ beer. Here are Grilled Pork Chops with Guinness Marinade, featuring rich flavors of Guinness Stout Beer reduced in bold ingredients and spices for a beautiful deep color and bold taste.
The secret here is not much of secret; the Guinness Marinade is at the heart of this recipe and can be used with just about any protein. Mix chopped garlic, shallots, onion, and fresh parsley with tarragon, Worcestershire sauce, Dijon mustard, Guinness beer, soy sauce, and seasonings, and let stand for thirty minutes to let flavors combine. Marinade the pork chops in the mixture for at least four hours up to 24 hours for maximum moisture and flavor. Grill over medium-high indirect heat for 5-6 minutes per side until the desired doneness. The pork chops finish with a succulent deep reddish-brown color, beautifully seasoned and aromatic, with a perfect blend of sweetness and saltiness. So raise the bar a bit this St. Patrick’s Day with and maybe you will find your pot of gold. (You will be well-fed either way!)
Grilled Pork Chops with Guinness Marinade Ingredients
- 6-8 center cut bone-in pork chops (about 2½ – 3 pounds)
- 4 ounces Guinness Stout Beer (at room temperature)
- 2 garlic cloves
- 2 tablespoons soy sauce
- 1 tablespoon Vidalia onion (minced)
- 1 teaspoon shallots (you can use white tips of green onion)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon tarragon (fresh)
- 1/2 teaspoon parsley (fresh)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Grilled Pork Chops with Guinness Marinade Directions
- Gather the ingredients.
- Finely chop garlic, shallot and onion and place in a small bowl. Add chopped fresh parsley and tarragon, Worcestershire sauce, Dijon mustard, Guinness beer, soy sauce, and seasonings then mix well to combine. Let stand at room temperature for 30 minutes so flavors can blend together.
- Marinate for 4-24 hours.
- Once you have finished marinating, place the unused marinade in a small saucepan and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage if desired. This can be served as a sauce or cooled completely and stored in an airtight container in the refrigerator for future use. The mixture will stay good for up 5 days.
- Prepare medium-hot fire and grill chops over indirect heat for 5-6 minutes on each side. Chops are ready when the internal temperature is 160 degrees F. (75 degrees C.), as measured with an instant-read thermometer.
Taken from TheSpruceEats.com
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