Ketch Ale-brined Chops Recipe

Prepare the Brine

In a large bowl, combine Ketch Kolsch ale, water, kosher salt, brown sugar, black peppercorns, and bay leaves. Stir until salt and sugar are dissolved.

Brine the Chops

Add the French-cut pork chops to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.

Cook the Pork Chops

Remove the pork chops from the brine, pat dry, and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chops for 4-5 minutes on each side until golden brown and cooked through. Transfer to a plate and let rest.

Make Mashed Potatoes

Peel and chop the russet potatoes. Boil in salted water until tender, about 15 minutes. Drain and return to pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy.

Glaze Baby Carrots

In a saucepan, melt butter over medium heat. Add baby carrots, honey, and thyme. Cook until the carrots are tender and glazed, about 10 minutes.

Prepare Mushroom Marsala Sauce

In the same skillet used for the pork, heat olive oil over medium heat. Add sliced mushrooms and shallots, cooking until softened. Pour in Marsala wine and chicken broth, simmering until reduced by half. Stir in heavy cream, season with salt and pepper.