In a glass or plastic container, combine all brine ingredients and mix well. Add the porkchops to the brine mixture and marinate inside the chiller overnight. To make the glaze, place all ingredients for the pineapple beer glaze in a small sauce pan. Place all ingredients for asado glaze in a separate small sauce pan as well. Bring both glazes to a boil then simmer until thickened while occasionally stirring it to avoid from burning. Set aside to cool.

To make the stuffing, place oil in a small sauté pan then add in the mushrooms and Chinese sausage. Cook until the sausage is aromatic and the mushrooms tender; set aside. Remove porkchops from the brine and gently rinse it with clear water. Pat dry the porkchops then make a slit in the middle of each porkchop for the stuffing. Insert a tablespoon of stuffing to each porkchop then seal it with toothpicks.

In a hot pan or charcoal grill, grill porkchops while brushing with either the pineapple or asado glaze on both sides. Continue grilling until porkchops are done. Serve with rice or noodles together with sautéed vegetables on the side if desired.

Serves 2