Midwestern Pork Chops & Beer Brats

Midwestern Pork Chops & Beer Brats
Servings: 4 Prep 20 mins Marinate 2 hrs Cook 5 mins Grill 12 mins


  • 2 cans or bottles beer
  • 2 small onions, sliced
  • 2 tablespoons cider vinegar
  • 2 cloves garlic, smashed
  • 2 teaspoons fresh thyme
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 4 bone-in pork loin chops (10 to 12 ounces each)
  • 4 reduced-calorie bratwurst (uncooked if available)

Make It

1. In bowl, blend 1 cup beer, 1 sliced onion, the vinegar, garlic, thyme, sugar and pepper. Whisk in oil. Transfer to a resealable plastic bag and add the pork chops. Marinate, refrigerated, 2 hours.

2. Heat gas grill to medium-high or charcoal grill to medium-hot coals. Pour remaining beer into a medium-size saucepan and add remaining sliced onion. Add bratwurst. Simmer gently, 5 minutes (if brats are pre-cooked, simply heat through).

3. Add pork chops to grill; cover and cook 5 minutes. Uncover grill and turn chops over. Add brats to the grill and continue to cook chops and brats for 5 to 7 minutes more, until pork registers 155 degrees F on an instant-read thermometer and brats are nicely browned. Serve chops and brats with Macaroni Salad (see below).

Macaroni Salad:

4. Cook 8 ounces (1/2 package) macaroni in boiling water following package directions, 7 minutes. Drain and rinse. In a small bowl, whisk 1/2 cup light mayonnaise, 1 carrot, grated, 1 rib celery, chopped, 1-1/2 tablespoons white vinegar, 1 tablespoon pickle relish, 1 teaspoon sugar and 1/8 teaspoon pepper. Stir into drained macaroni and refrigerate until serving.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 547, Fat, total (g): 30, chol. (mg): 120, sat. fat (g): 4, carb. (g): 28, fiber (g): 2, pro. (g): 38, sodium (mg): 1070, Percent Daily Values are based on a 2,000 calorie diet.