Beer Brined Chops w/ Roasted Veggies over Parmesan Polenta

If you are in need of comfort food but like to watch your figure...this is a great dinner to make!

Pork Chop Marinade:

1 12oz Sam Adams Bonfire Ale

3/4 C Water

1/2 C Kosher salt

5 Garlic cloves: minced

1 tsp Black pepper

1 TBsp EVOO

1-1.5 inch-thick cut pork chops

Marinate overnight in refrigerator Take out of fridge about 1-2 hours before grilling to allow meat to come to room temperature. Sear both sides about 1-2 minutes, turn down heat and cover. It should take about 10-12 minutes to cook depending on thickness. Check with a meat thermometer: 145-150 degrees. Allow meat to rest for about 5 mins before eating to allow all the juices to redistribute throughout.

Roasted Veggies

2 Large Zucchini: 1-in pieces

1 Large Eggplant: 1-in pieces

Campari Tomatoes

3-5 Garlic Cloves: minced

1/4 C EVOO

1 tsp dried sweet basil

Salt and Pepper to taste

Mix all ingredients onto a cookie sheet and roast in the oven at 425 for about 20-25 minutes, until veggies are tender but not overcooked.

Parmesan Polenta

Boxed Polenta: cook according to instructions but use chicken broth instead of water

optional additions: black pepper, basil, or parsley

After polenta is done "cooking", add 1/2 C grated Parmesan

Plate polenta first on plate, pile veggies on top and don't forget the pork chops!