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Bourbon-Brined Pork Chops
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Jean Porrett
| For the Brine: | |
| 1 | small onion |
| 2 | Bay Leaves |
| 1 | Cinnamon Stick |
| 10 | Black Peppercorns |
| 5 | Allspice Berries |
| 3 | Cloves |
| 3 Tbsp | Brown Sugar |
| 3 Tbsp | Coarse Salt |
| 1 Cup | Hot Water |
| 2 Cups | Cold Water |
| 3 Tbsp | Bourbon |
| 2 Tbsp | Walnut or Hazelnut Oil |
| 4 | Pork Loin Chops |
Directions:
Preparing the Brine:
Combine the brown sugar and salt in a large bowl.
Add the hot water and whisk until the brown sugar and salt are dissolved.
Stir in the cold water, bourbon and oil.
Add remaining Brine ingredients.
Preparing the Pork:
Rinse the pork chops under cold running water and blot dry with paper towels.
Place the chops in a large sealable plastic bag.
Add Brine mixture to bag and seal.
Refrigerate 2 – 4 hours, turning once or twice to ensure even brining.
Drain the pork and blot dry with paper towels.
Cooking the Pork:
Add wood chips to the grill.
Arrange the chops on the center of the grill away from the heat.
Cover the grill and smoke the chops for 20 minutes.
Then move the chops directly over the heat.
Grill uncovered, until cooked through, 4 – 7 minutes per side.
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