with a Buzzsaw Brown Ale Honey Mustard Glaze
Marinade
12 oz bottle Buzzsaw Brown Ale
12 oz Ginger Ale
2 tbsp Fresh Ginger
¼ cup Whole Grain Mustard
1 tbsp Sea Salt or Kosher Salt
2 tbsp Black Pepper-ground
8 each Garlic Cloves-peeled
Bring all ingredients to a boil. Then cool completely.
Glaze
6 oz Buzzsaw Brown Ale (You may have to drink the other 6oz!)
6 oz Stone Ground Mustard
2 oz Clover Honey
½ tsp Cayenne Pepper
Combine all ingredients and whisk together until incorporated.
Pork Loin
6 each Pork Loin Chops-bone in or without
Sea Salt and Black Pepper (to taste)
1 batch Marinade
Place the chops in the chilled marinade and allow to sit overnight in the refrigerator. Drain off the marinade and discard. Place chops on a broiling pan without overlapping each other. Season with salt and pepper to taste. Set the oven broiler on high. Brush some of the glaze on the chops with a pastry brush. Place the pork chops one-third of the way down from the broiler. Turn chops over and brush with more glaze when they are nicely browned. Cook until the middle of the chop is 150 degrees. Brush on the remaining glaze. Serve over garlic mashed potatoes or scalloped potatoes with a seasonal vegetable.
Serves 6 people