I know...too much foodology and too little theology. (Blame my lay ministry program...I have no idea what in hell is going on with that; I feel like the ugly stepchild languishing in a cindery corner of that endeavor. Not that I'm bitter or anything.) But this is a great recipe:
You need two cups of Guinness Stout -- which I've conveniently had gathering dust in a corner of the pantry since St. Patrick's Day. You need two cups of water. One finely chopped onion and one or two minced garlic cloves. A quarter cup of brown sugar, a quarter cup of molasses and a quarter cup of kosher (NO substitutes) salt.
You throw some pork chops in this brine; I used boneless loin chops. You let them marinate for at least half a day. Then you charcoal-grill them. Better yet, toss some soaked applewood chips on the hot coals just before you put the chops on the grill.
The chops are incredibly tender; have a very intriguing and nuanced flavor courtesy of the marinade; and develop a golden self-glaze from same.
These chops are so good that you may not want to make them for guests; you may want to keep this recipe as a proprietary treat for your closest loved ones, on a nice summer day when you want to spend quality time on the porch.