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Beer-Brined Pork Chops With Onion Marmalade

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“This is an adopted recipe that I have not yet tried. From Sunset Magazine.”

Ingredients Nutrition


  1. Rinse pork chops and set aside. In a 2-quart pan over medium heat, stir beer, salt, 2 tablespoons brown sugar, the peppercorns, mustard seeds, fennel seeds, and garlic until salt and sugar are dissolved. Let mixture cool completely. Place chops in a 2-gallon zip-lock plastic bag and add brine. Seal and chill 4 to 6 hours.
  2. Remove chops from brine, rinse and pat dry (discard brine). Heat olive oil in a 12-inch frying pan over medium-high flame. When hot, add pork chops and cook, turning once, until well browned on both sides, about 6 minutes total. Transfer chops to a plate.
  3. Add onions to pan. Stir frequently until onions are very soft and browned, 20 to 25 minutes (lower heat if necessary to prevent scorching). Stir in vinegar and remaining 2 tablespoons brown sugar and cook, scraping bottom of pan to loosen any browned bits, until liquid is almost completely evaporated.
  4. Place chops and collected juices if any on top of onion mixture and cover pan; cook until chops are barely pink in the center (cut to test), 6 to 8 minutes.
  5. Set chops on plates and spoon onion mixture over them.

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