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RECIPES

Bourbon and Vanilla Brined Pork Chops

Adapted from Fine Cooking

For the brine
1 oz kosher salt
1/4 cup Bourbon
3 Tbsp dark brown sugar
2 Tbsp unsulfured molasses
2 tsp pure vanilla extract
4 bone-in pork rib chops (1¼ to 1½-inches thick)
For the spice rub
1 Tbsp sweet Hungarian paprika
1 Tbsp dark brown sugar
1 Tbsp kosher salt
1 Tbsp DLM Tellicherry Pepper
2 tsp DLM Dried Sage
1½ tsp DLM Dry Mustard
1 tsp DLM Ground Cayenne
1 tsp DLM Ground Cumin
1 tsp DLM Ground Coriander
1/4 tsp DLM Ground Ginger
1/8 tsp DLM Ground Cinnamon

Brine for the pork chops:

In a large mixing bowl, combine 2 cups warm water with the brine ingredients; stir until dissolved. Add 1 cup ice to the bowl and stir to quickly cool the brine ingredients; stir until dissolved. Put the chops in a 9x9-inch baking dish and pour the brine over the chops. They should be submerged. Cover with plastic wrap and put in refrigerator for 3 to 4 hours. Remove the chops from the brine (discard the brine), and pat them dry.

Make the spice rub:

Combine all of the spice rub ingredients in a small bowl or jar. (The spice rub will keep in an airtight container at room temperature for up to 2 months.)

Grill the chops:

Prepare the grill or charcoal for indirect cooking over medium-high heat. Sprinkle 2 to 3 Tbsp total of the spice rub generously over all sides of the chops. Grill the chops over direct heat, flipping once, until dark brown grill marks form on both sides, about 2 minutes per side. Once the chops are well marked, move them to the cooler side of the grill, cover, and cook until their internal temperature registers 140°F on a thermometer, 4 to 6 minutes more per side. Transfer the chops to a serving platter, tent loosely with foil, and let rest for 5 minutes before serving.

Makes 4 servings

Per serving: 350 calories; 20g total fat; 7g saturated fat; 100mg cholesterol; 730mg sodium; 4g total carbohydrates; 1g dietary fiber; 36g protein;

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