Bourbon And Vanilla Brined Pork Chops Recipes

BOURBON-AND-VANILLA-BRINED PORK CHOPS

Steps:

• 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 to at least 45°F.
• Put the chops in a 9×9-inch (or similar size) baking dish and pour the brine over the chops. They should be submerged. Cover with plastic wrap and put on a tray (in case of spills); refrigerate for 3 to 4 hours (3 hours for thinner chops, 4 hours for thicker ones). Remove the chops from the brine (discard the brine), and pat them dry.
• Combine all of the spice rub ingredients in a small bowl or jar.
• Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F).
• Sprinkle 2 to 3 Tbs. 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 (move them to indirect heat if any flare-ups occur). 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 to 145°F on an instant-read 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.

BOURBON-GLAZED PORK CHOPS

Steps:

• In a shallow dish or large zip-lock heavy-duty freezer bag, stir together the first 6 ingredients; add in pork chops.
• Cover dish or seal bag and chill 30 minutes, turning once.
• Remove pork from marinade, reserving marinade.
• Grill pork over med-high heat, covered w/ grill lid for 10-12 minutes (or until done), turning once.
• Transfer reserved marinade to a saucepan; bring to a boil; cook, stirring occasionally, for 2 minutes.
• Pour sauce over chop and serve.

BOURBON-AND-VANILLA-BRINED PORK CHOPS

Steps:

• Brine the pork chops Tip: It's always a good idea to brine pork before grilling it. It's a mild, lean meat that needs the extra flavor and moisture that brining provides.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 to at least 45°F. Put the chops in a 9x9-inch (or similar size) baking dish and pour the brine over the chops. They should be submerged. Cover with plastic wrap and put on a tray (in case of spills); refrigerate for 3 to 4 hours (3 hours for thinner chops, 4 hours for thicker ones). 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. Grill the chops Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F). Sprinkle 2 to 3 Tbs. 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 (move them to indirect heat if any flare-ups occur). 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 to 145°F on an instant-read 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 nutrition information (per serving): Calories (kcal): 350; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 7; Protein (g): 36; Monounsaturated Fat (g): 8; Carbohydrates (g): 4; Polyunsaturated Fat (g): 3.5; Sodium (mg): 730; Cholesterol (mg): 100; Fiber (g): 1;

BOURBON BRAISED PORK CHOPS

Steps:

• Combine flour,salt and pepper,dredge chops in flour mixture.
• Brown on both sides in oil in a large skillet.
• Place an orange slice on each chop.
• Combine brown sugar,cornstarch and allspice in a small saucepan,gradually stir in water.
• Cook over medium heat,stirring constantly,until mixture thickens and comes to a boil.
• Cook 1 minute,stirring constantly.
• Remove from heat,stir in orange juice,bourbon and rasins.
• Spoon over pork chops.
• Cover,reduce heat and simmer 1 hour or until pork chops are tender,stirring occasionally.

SAVORY BRINED PORK CHOPS

Steps:

• Crack about 1/2 of the peppercorns. Add peppercorns, salt, sugar, garlic, and mustard to boiling water. Mix thoroughly until all dry ingredients are dissolved. Slowly add vinegar, olive oil, and lemon juice until blended. Pour mixture into a shallow glass or ceramic dish.
• Add ice if the brine is hotter thank lukewarm. Add pork chops, cover, and marinate at room temperature for 2 hours, turning occasionally.
• Heat olive oil, garlic, pepper, and chile powder in a frying pan over medium-high heat. Remove pork chops from the brine and add to the pan. Cook for 2 minutes per side. Flip chops, reduce heat to a simmer, and cover. Cook, checking for doneness every 5 minutes, until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 10 to 15 minutes more.