Last week Rosemarie’s Kitchen posted a Ginger Ale Fish and Shrimp Fry recipe, if you missed it check it out here. It got me thinking about what I could do with my leftover, nobody will drink, ginger ale. You’ve heard of sweet tea brined pork chops. Now meet the ginger ale brined pork chop, thick cut topped in mesquite smoked barbecue sauce.
Ginger Ale Brine:
In a large pot over
Bring to a boil and remove from heat. Melt 4 cups of ice in brine to cool it down before adding 4 thick cut pork chops to the pot.
Cover with a tight lid and refrigerate for at least 8 hours, or overnight.
Remove the pork chops from the brine and pat dry with paper towels. Season with salt and pepper to taste. Let sit for 30 minutes.
Mesquite Smoked Barbecue Sauce:
While the chops are resting make the barbecue sauce. In a food processor add 2 cups ketchup, 1 cup water, 1/2 cup vinegar, 3/4 cup dark brown sugar, 1 tablespoon Worcestershire sauce, 2 teaspoons mesquite liquid smoke, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, 2 cloves minced garlic, and 1/2 white onion thinly sliced. Pulse until smooth.
Transfer to a medium saucepan, bring sauce to a simmer over medium-high heat. Reduce heat to low and simmer for 30 minutes, or until the sauce is thick and reduced by half. The sauce will take on a more robust color.
Grilled Pork Chops:
For the perfect grilled pork chops heat 1 – 2 tablespoons oil in a grilling pan and heat on medium until hot. Place the chops in the pan, do not let touch.
Grill undistributed for 5 minutes. Turn over and grill the other side for 5 minutes. Turn off the heat and brush the chops with sauce, cover the pan with a tight-fitting lid or heavy foil. Let sit for 8 – 10 minutes the heat of the pan will finish the cooking process.
Spoon some barbecue on a serving plate and set a pork chop on the sauce. I served the chops with a mixture of roasted potatoes and baked fries sprinkled with feta cheese.
I really loved the zip the ginger ale added to the brine, but if I make it again I’ll add some fresh ginger to the brine to give it a bit more kick. Otherwise, totally loved the brine! – Ella💙
- 4 thick-cut pork chops
- Salt and pepper, to taste
- 1 – 2 tablespoons oil
- 2 bottles 16 ounces Ginger Ale
- 1/2 white onion, thinly sliced
- 1/4 cup Worcestershire sauce
- 2 sprigs rosemary
- 1 bay leaf
- 4 cloves garlic, minced
- 4 cups ice cubes
- 2 cups ketchup
- 1 cup water
- 1/2 cup vinegar
- 3/4 cup dark brown sugar
- 1 tbsp Worcestershire sauce
- 2 teaspoons mesquite liquid smoke
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 2 garlic cloves
- 1/2 onion
Add all the brine ingredients, except the ice cubes, to a large stockpot. Bring to a boil over medium-high heat. Remove from heat and add the ice cubes. When cubes have melted add the pork chops.
Cover the pot with a tight-fitting lid and place in the refrigerator for 8 hours, or overnight.
Remove the chops and pat dry. Season with salt and pepper to taste and let rest for 30 minutes.
Meanwhile, place all the barbeque sauce ingredients in a food processor and pulse until smooth. Transfer to a medium saucepan, bring sauce to a simmer over medium-high heat. Reduce heat to low and simmer for 30 minutes, or until thick and reduced by half.
In a heavy skillet or grilling pan, heat the oil over medium heat until hot. Add the chops to the skillet and grill for 5 minutes. Turn over and grill the other side for 5 minutes.
Turn off the heat and brush the chops with barbeque sauce. Cover with a tight-fitting lid, or heavy foil and let sit for 8 – 10 minutes to finish the cooking process.