Food Swings: Kentucky Brine Pork Chops
By Jacob Mathias
Hello, fellow eaters. I’ve mentioned my love of pork many times.
The other day I was shopping and found the most beautiful double cut pork chops I’ve ever seen and I just had to share them with you. It is summer: if you can keep grilling, you should keep grilling.
The pork chops we’re making are extra thick; a brine is an excellent flavor enhancer that’s going to put a unique spin on the pork, with the addition of bourbon and molasses instead of the typical salt and brown sugar brine solution. It will take about 8-10 hours to get full brine penetration so plan ahead.
When grilling I like to really take advantage of it, so grill up some asparagus, potatoes and onion in foil packets as well.
You will need:
4 double cut pork chops
1 qt water
1/4 cup salt
3 tbsp. molasses
2 tsp. Worcestershire sauce
1 tsp. vanilla
1/4 cup bourbon (I use Jack Daniels)
1 tsp. whole peppercorns
2 cups ice cubes
To make your brine, combine the water, salt, molasses, Worcestershire, vanilla, bourbon and peppercorns in sauce pan and bring to a boil. Remove from heat. Pour the brine into a bowl containing the ice. Stir the ice with the brine until cooled.
Submerge the pork chops in the brine and refrigerate for 8 to 10 hours.
Remove the chops and pat dry. Season on both sides with salt and pepper.
Place the chops on a hot grill for three minutes. There will be some flaming as the fat melts into the fire. This is okay. Just let it happen. After 3 minutes, rotate the chops 90 degrees. After another three minutes, flip the chops and repeat.
Once the chops reach an internal temperature of 140 degrees, remove from the grill and allow to rest for 5 minutes before slicing for service.
Serve with some grilled vegetables and an ice cold Jack and Coke.
And remember, Live to Eat.