Beer-Brined Pork Chops with a Rum Glaze
Today’s recipe will get you some of the best pork chops you've ever tasted. This recipe is for Beer-Brined Pork Chops with a Rum Glaze. You can make these chops in the oven or on a grill, but today we are making these pork chops in the Big Easy Oil-Less Fryer.
There's just three steps to this recipe: brining for mositure and favor, cooking and then applying the glaze. Let's get started!
- 4-5 Pork Chops
- Oakridge BBQ Competition Beef and Pork Rub
- 1 quart water
- 1 quart beer (I used Pilsner)
- 1/2 Kosher Salt
- 1/3 Cup Brown Sugar
- 2 Tablespoons butter
- 1/2 Cup Rum. I used the Pot Distilled Rum from St. Augustine Distillery.
- 1/2 Cup Brown Sugar
- 1 Tablespoon smoked Paprika
- 1/2 Cup Molasses
Place all the brine ingredients in a pot and mix well. The brine does two things: 1) keeps the pork chops moist during cooking and 2) adds flavor. Place the pork chops in the brine and place in the refrigerator for 8 hours. Then, remove from the brine and wipe the pork drops dry with paper towels to remove any excess salt.
Season the pork chops with your favorite pork seasoning. I used Oakridge BBQ Competition Beef and Pork Rub for these pork chops.
Place the pork chops in your pre-heated Big Easy Oil-Less Fryer. Depending on the outside temperature and thickness of your pork chops, the cook time will take about 30 minutes. More importantly, cook the pork chops to an internal temperature of 145 degrees F.
While the pork chops are cooking, start the glaze. Melt the butter in a small pot. Stir in the brown sugar and paprika. Then stir in the Molasses. Finally, add the rum but BE CAREFUL! The rum is flammable as you can see in the video. Bring the heat up slowly while stirring and remove the burner if any fare up from the rum.
Simmer the glaze for 10 – 15 minutes until it starts to thickens (reduces by approximately half).
When the pork chops are ready, remove from the Oil-Less Fryer and brush on your glaze!