Brining in a salt and sugar solution is a wonderful way to enhance the flavor and juiciness of pork. This brine is prepared with beer to add another layer of flavor. Serve the pork chops with a unique slaw that starts with grilled cabbage.
Mix together the beer, brown sugar, and salt in a medium bowl until sugar is dissolved. Place pork in large plastic bag, and pour the brine over the pork. Refrigerate for 4 to 6 hrs.
Remove pork chops from brine. Discard remaining brine. Rinse pork chops well under cool running water. Pat dry. Brush pork chops lightly with oil. Rub with 2 tablespoons seasoning.
Grill pork chops over medium heat until desired doneness. Serve immediately.
For the Cabbage Slaw:
Brush cabbage and bell peppers with 1 tablespoon of the oil. Grill over medium-high heat 10 to 12 minutes until lightly charred and softened, turning occasionally. Cool slightly. Cut into thin strips. Mix remaining 2 tablespoons. oil, vinegar, brown sugar, and seasoning in large bowl until well blended. Add cabbage and peppers; toss to coat well. Place a 4 ounce portion of slaw on each plate and lay a whole pork chop on top. Serve immediately.
