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Beer-brined Pork Chops with Grilled Pineapple and Corn Salad

Beer-brined Pork Chops with Grilled Pineapple and Corn Salad


6 thick cut pork rib chops

Beer Brine

1 bottle beer

1 tbsp salt

1 tbsp brown sugar

1 tbsp barbecue rub(your favourite)

1 clove garlic, minced

Juice of 1 lime

1 sprig of fresh rosemary

Grilled Pineapple and Corn Salad

1 pineapple

5 cobs fresh corn

1 red pepper, diced

1/2 red onion, diced

1/2 cup cilantro, chopped


2 tbsp olive oil

Juice of 1 lime

1 tsp honey

1/2 tsp Tabasco Sauce

Salt & pepper to taste


Combine brine ingredients in a large flat dish. Place pork chops in brine and set aside for 2-3 hours. Remove chops from brine and pat dry. Preheat barbecue on MEDIUM-HIGH and brush the cooking grids with oil. Place the chops on the grids and reduce heat to MEDIUM. Cook for 5 minutes per side, remove from grill and serve with Grilled Pineapple and Corn Salad.

Grilled Pineapple and Corn Salad: Preheat the barbecue on MEDIUM-HIGH. Remove husks and silk from corn and slice pineapple into 3/4 inch rounds. Brush lightly with oil and place directly on grids. Reduce temperature to MEDIUM. Turn after 5 minutes and grill for 5 more minutes. Remove and set aside. Meanwhile, prepare vinaigrette by combining olive oil, lime juice, honey, Tabasco and salt and pepper in a glass bottle and shake vigourously. When cooled, remove niblets from the corn with a sharp knife and dice pineapple. Combine in a large bowl with red pepper, red onion and cilantro. Toss with vinaigrette and serve with beer-brined pork chops.

Recipe from Gathering Around The Grill Blog

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