Thick pork chops are succulent but can be hard to grill all the way through without burning the outside. This recipe fixes that by combining direct and indirect heat. The smoky flavor of bourbon and the sweet taste of cherries combine over fire to make a sauce that is grillicious!
Mix 2 cups of water, salt, sugar, peppercorns, and fennel seed in a small sauce pan. Bring to a simmer for 5 minutes, stirring to dissolve all salt and sugar. Remove from heat. Add enough ice and more cold water to make a quart. Bring temperature down to 40f. Soak the chops in this mixture for 4-6 hours.
Remove chops from brine, rinse, and dry them. Season with the salt, pepper, and thyme. Let them rest at room temperature for 30 minutes while you are starting your fire.
Set up your grill for direct heat at 450f. Hickory or oak smoke will emphasize the smoky character of the bourbon. If using coal, sprinkle hickory or oak chips just before grilling. If using a gas grill, put a "smoke bomb" (wood chips in a foil pouch or can) on the lava rocks and start grilling when it begins to smoke. This isn''t going to smoke the meat per se, but it will give them a hint of smoke flavor.
When the fire is hot, brush your preheated grates with peanut or vegetable oil. Place the chops on the grill over direct heat and grill for five minutes per side.
While that is going on, whisk the baste ingredients in a small heat proof pan (foil ones work great) on the grill top.
After 10 minutes, the pork chops should have sear marks and some browning on the outside but they aren''t done inside. Move them to the baste pan, flipping to coat both sides.
Cook for another 10-15 minutes. During that time, every 2-3 minutes, shuttle them back to the grill grates for a minute and then back to the sauce pan. This does two things. First, it cooks the sauce ONTO the pork chop, layer after delicious layer. Second, it adds a smokey flavor back to the sauce each time the chops come back to the dish.
Pull the chops when they reach an internal temperature of 145f. Let the chops rest for at least 5-10 minutes after taking off the grill. They will continue cooking from carry over heat.
Serve and spoon some of the syrupy sauce over the chops.
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|Serving Size: 1 Serving (2269g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1846 (46%)|
|Amt Per Serving||% DV|
|Total Fat 205.1g||273 %|
|Saturated Fat 68.8g||344 %|
|Monounsaturated Fat 83.6g|
|Polyunsanturated Fat 25.6g|
|Cholesterol 1404.3mg||432 %|
|Sodium 8167.6mg||282 %|
|Potassium 6939.2mg||183 %|
|Total Carbohydrate 76.1g||22 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 69.4g|
|Protein 413.7g||591 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3974
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