Beer Brine Pork Chops & Garlic Thyme Mashed Potatoes

2 cups water
2 cups dark lager beer
1/4 cup coarse salt
3 tablespoons (packed) dark brown sugar
3 tablespoons mild-flavored (light) molasses
1 cup ice cubes
6 1- to 1 1/4-inch-thick center-cut bone-in pork chops

7 large garlic cloves, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves

Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.

Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.

Feedback: We got this recipe from Bon Appetit. We did make one variation because we are out of propane for the grill - that always means .. time to cook on the Foreman! I LOVED these porkchops though I think next time I'll go ahead and use boneless, skinless. I guess I am spoiled but it always irritates me having to cut around the bone on a pork chop.

Garlic Thyme Mashed Potatoes

3 pounds russet or Yukon Gold potatoes, peeled, quartered
4 1/2 tablespoons butter, room temperature
6 tablespoons (or more) warm whipping cream
1 1/2 tablespoons minced fresh thyme
1 tablespoon minced garlic

Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, garlic and thyme; mash. Season with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.

Feedback: I made last week but mashed potatoes and pork chops just sounded more appealing. Not much to say about mashed potatoes but it's always nice to find some variation away from the norm - the thyme and the garlic provided just that. The Bon Appetit recipe did NOT call for garlic - but it was great!