Beer-Brined Grilled Pork Chops

I found this recipe here. I haven't tried it yet, but it sounds good.

Beer-Brined Grilled Pork Chops

Serves: 6 / Preparation time: 10 minutes (plus brining time) / Total time: 45 minutes

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
7 large garlic cloves, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves

Oil for the grill grate

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 a large resealable plastic bag. Pour the beer brine over the pork chops; seal the bag. Refrigerate 4 hours, turning the 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 an instant-read thermometer inserted into the center of the chops registers 145 to 150 degrees, 8-10 minutes a side depending on thickness. Occasionally move the chops to a cooler part of the grill if flare-ups occur or if the meat is burning. Transfer chops to a platter; cover with foil, and let stand 5 minutes before serving.

Adapted from Bon Appetit, July 2001 issue. From and tested by Susan M. Selasky for the Free Press Test Kitchen. 241 calories (38% from fat), 10 grams fat (4 grams sat. fat), 1 gram carbohydrates, 34 grams protein, 541 mg sodium, 96 mg cholesterol, 0 grams fiber.