Guinness-Brined Pork Chops

"Found on California tourism website. Evidently this recipe won first prize in a Guinness St. Patrick's Day cookoff."
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Ready In:
4hrs 30mins




  • For brine, combine water, Guinness, brown sugar, molasses and salt. Soak the pork chops in mixture for at least 4 hours Overnight is fine.
  • Combine garlic, pepper, salt and sage to create rub.
  • Remove pork chops from brine and pat dry. Rub with the rub mixture on both sides. Grill chops until they are done to your satisfaction. Serve and enjoy.

Questions & Replies

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  1. Great Chops! Loved the sage and garlic flavors with the Guinness. 1/4 cup of salt looked like a lot of salt for 4 chops, so I halved it. Still rather too salty and I would reduce it further, hence only 4 stars.
  2. I LOVE this recipe and use it every time we go camping. You can even trade out the Guiness with a Creamy Dark beer (Leinenkugels) if you want to go wtih something cheaper.
  3. Oh my! Try this recipe it's soooo worth it. These pork chops were amazing. The flavor was different from what I usually make and that's what made them so good. Next time I'll use less sage. (I couldn't find sage leaves so I used ground sage.) I made this with Guinness Cupcake (Recipe #2609550)
  4. This was awesome! We made this with some noodles for a side and it was wonderful. The flavor was great and the peeling of all the garlic was worth it. I prepped it in the morning and let the chops soak in a zip lock bag during the day. Final prep time was short, but longer than the 30 min indicated on the recipe.
  5. So fantastic. I'm not a beer lover, but these had just a little bit of beer flavor. One note was that most of my "rub" came off on the grill, but it was still fine because it tasted superb. I used a 1.5" pork chop and cooked for about 15 minutes until it was around 145 degrees.


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