Steven Raichlen's Barbecue! Bible


Grilled Pork Porterhouses with Newcastle Brown Ale and Mustard

Recipe by Steven Raichlen

Photo credit: All photos by Rob Baas.

Brown ale gives these quick grilled pork chops a soulful malt flavor with hopsy undertones. The mustard, onion, and pork evoke another classic combination: beer and bratwurst.


  • Yield: Serves 4
  • Method: Direct grilling
Print

  • 4 pork porterhouses (bone-in loin chops, each 1 inch thick)

For the marinade:

  • 3 jalapeño peppers, seeded and chopped
  • 3 garlic cloves, smashed
  • 3 slices (1/4 inch thick) of fresh ginger, smashed
  • 1 tablespoon smoked paprika or regular paprika
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons caraway seeds
  • 2 12-ounce bottles (3 cups) Newcastle Brown Ale
  • 1/4 cup Dijon mustard, or more to taste
  • 1/4 cup extra virgin olive oil
  • 1 medium onion, thinly sliced

  • 3 tablespoons unsalted butter, melted, for basting
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving

Step 1: Arrange the pork porterhouses in a shallow glass baking dish.

Step 2: Make the marinade: In a mixing bowl, combine the jalapeño, garlic, ginger, paprika, salt, black pepper, caraway seeds, beer, mustard, and oil. Whisk to mix. Stir in the onion. Pour the marinade over the pork, turning to coat both sides. Cover and refrigerate for at least 4 hours but not more than 8, turning several times so the chops marinate evenly.

Marinating pork chops

Step 3: Set up your grill for direct grilling and preheat to medium-high. Brush and oil the grill grate.

Step 4: Remove the pork porterhouses from the marinade and drain well, knocking off any solid bits. Grill until nicely browned and just cooked through, about 5 minutes per side. Baste with melted butter when you turn the meat.

Step 5: Transfer the pork porterhouses to a platter and brush with the remaining melted butter. Let rest for 3 minutes. Scatter the cilantro over the top and serve with lime wedges.