Beer-Brined Grilled Pork Chops with Roasted Verde Salsa

I got two pork chops at the farmers' market on Friday and wasn't quite sure what I was going to do with them. So I did a search on the bon appetit website and modified two recipes I found. The pork chops recipe is an adaptation of a recipe from the July 2001 issue. The salsa is from a recipe in the August 2007 issue. I could really taste the beer in the meat and it was delicious.

I served this with a roasted corn salad with manchego and a whole grain bread boule.

Beer-Brined Grilled Pork Chops

1 cup water

1 cup lager beer

1/8 cup coarse kosher salt

3 tablespoons packed dark brown sugar

1/2 cup ice cubes

2 pork chops (about 1 1/4 pounds total weight)

8 garlic cloves, minced

1 teaspoon coarsely ground black pepper

3/4 teaspoon coarse kosher salt

Combine the water, beer, salt, and brown sugar in a bowl and stir until the salt and sugar are dissolved. Add the ice cubes. Place the pork chops in a resealable plastic bag and pour the brine mixture over the pork chops. Refrigerate for about 4 hours turning the bag occasionally.

Mix the garlic, black pepper, and salt. Remove the pork chops from the brine and pat dry. Spread the garlic mixture over both sides of each pork chop. Grill over medium-high heat for about 10 minutes on each side. Makes 2 servings.

Roasted Verde Salsa

about 2 pounds tomatillos, husked and rinsed

6 garlic cloves, peeled

2 jalapeno peppers

1 small white onion, chopped

3/4 cup loosely packed cilantro leaves

salt to taste (about 1 teaspoon was good to me)

Place the tomatillos, garlic cloves, and jalapenos on a baking sheet and broil until tender and vegetables are slightly charred, turning occasionally, about 8 minutes. Remove from the oven and let cool until they can be handled. Stem and deseed the jalapenos. Put the onions, cilantro, tomatillos, garlic, and jalapenos in a food processor and puree until almost smooth. Season to taste with salt. Makes 3-4 cups.