ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Beer-Brined Grilled Pork Chops

Brine:

2 cups water

2 cups dark lager beer

1/4 cup kosher salt

3 tablespoons packed dark brown sugar

3 tablespoons mild-flavored (light) molasses

1 cup ice cubes

6 1- to 1 1/4-inch-thick center-cut bone-in pork chops

Rub: (Increase amounts if stronger flavor is desired)

7 large garlic cloves, minced

3 teaspoons coarsely ground black pepper

2 teaspoons salt

2 teaspoons dried sage leaves

Oil for the grill grate

Directions

In a large bowl combine the water, beer, kosher salt, sugar, and molasses. Stir until the salt and sugar dissolve. Stir in the ice. Place the pork chops in large resealable plastic bag. Pour the beer brine over the pork chops; seal the bag. Refrigerate 4 hours, turning bag occasionally.

Prepare the grill for medium-high heat. Remove the pork chops from the beer brine, discard the brine and pat the chops dry. For the rub, in a small bowl, mix the garlic, pepper, salt and sage. Rub the garlic mixture over both sides of the pork chops.

Oil the grill by dipping a wad of paper towels in oil and brushing across the grate using long tongs to prevent burns.

Grill the pork chops over direct heat until instant-read thermometer inserted into the center of chops registers 145 to 150 degrees, 8-10 minutes a side depending on thickness. Occasionally move chops to cooler part of the grill if flare-ups occur or if the meat is burning. Transfer chops to platter; cover with foil, and let stand 5 minutes before serving.

Serves 6

Adapted from