Smoked Pork Chops With Peach Bourbon Bbq Sauce
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
8 cups
Water2 tbsps
Apple Cider Vinegar1 cup
Brown Sugar1 tbsp
Whole Black Peppercorns6 cloves
Garlic (fresh, cut in 1/2)2 tbsps
Unsalted Butter3 cup
Shallot (minced)2 tbsps
Lemon Juice (fresh)1 cup
Light Brown Sugar1 tbsp
Worcestershire Sauce1 cup
Chicken Stock1 cup
Bourbon WhiskeyDirections:
1
Once the brine has cooled completely, add the chops and allow to soak for at least 6 but no more than 12 hours
2
Remove chops from brine just before smoking
3
Smoke pork until internal temperature reaches 140 degrees F, or about 1 to 2 hours Keep grill temperature at approximately 200 to 250 degrees F or pork will overcook
4
Smoke chops until internal temperature reaches 140 degrees F
5
After desired internal temperature is reached, brush chops lightly with oil and grill over hot coals for 1 1/2 minutes; rotate 1/4 turn clockwise and grill 1 minute more to create attractive grill marks
6
Flip chop and repeat grilling method; the prettier side is the top
7
Chops should ultimately reach an internal temperature of 150 to 160 degrees F
8
If necessary, place chops in 375 degree F oven after grilling to finish cooking
9
For an extra fancy presentation, pull the pork off the bone, slice into 1/4-inch strips and fan out on the plate
10
Brush grilled chops with melted butter and let rest 2 minutes before serving
11
Place each chop on the plate on a serving plate
12
Serve with peach bourbon bbq sauce
13
Serving suggestion: Try adding a starch as an accompaniment: mashed potatoes, stewed white beans, or even steamed brown rice
14
In a nonreactive, stainless steel 8-quart saucepan, bring all brine ingredients to a boil and stir until sugar and salt are completely dissolved
15
Transfer to a 1-gallon plastic or stainless steel container and refrigerate until completely cooled
16
; In a medium saucepan melt butter over medium-high heat
17
Add shallots and sweat for several minutes until soft
18
Add peaches, bring to simmer and cook for 5 minutes
19
Add lemon juice, cider vinegar, brown sugar, Worcestershire sauce, and chicken stock
20
Simmer for 15 to 20 minutes until thick
21
Add whiskey, return to simmer, cook for 5 more minutes and remove from the heat
22
Adjust seasoning and sweetness
23
Puree mixture with immersion blender or food processor until smooth and thick