I. BRINE DIRECTIONS:
A. Combine bourbon, salt, brown sugar, garlic, and peppercorns in a large pot with 1 cup of water.
B. Heat on stovetop to dissolve sugar and salt.
C. Cool to room temperature.
D. Add remaining 3 cups of water and mix well.
II. PORK PREPARATION:
A. Rinse pork chops well and pat dry with paper towels.
B. Place pork chops into a re-sealable plastic bag and add brine.
C. Brine for at least 4 hours up to overnight.
III. GRILLING DIRECTIONS
A. Heat fire to Medium Direct, 2 zones.
B. When fire is ready, brown chops on both sides until slightly firm to the touch.
C. The internal temperature should be 160 Degrees F on instant read thermometer when placed sideways into the chop.
D. Wait until almost done grilling to bast with Goode Company Game Marinade to prevent natural sugars from the orange and honey burning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (912g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 73681.8mg||2541 %|
|Potassium 2520.9mg||66 %|
|Total Carbohydrate 45.9g||14 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 45.8g|
|Protein 43.9g||63 %|
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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: 391
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