Tuesday, July 22, 2008

Smoked Pork Chops with Peach Bourbon BBQ Sauce

It is kind of strange but the last two episodes a recipe including pork chops has been the favorite dish on The Next Food Network Star. Now I would not be a good Southerner if I did not like pork chops, so do not get me wrong I just find it odd.

Recipe courtesy Adam Gertler
See this recipe on air Thursday Jul. 24 at 9:00 PM ET/PT.
Show:
The Next Food Network Star
Episode: Ultimate Vegas Buffet

Brine, recipe follows
4 double-cut pork chops, approximately 2 inches thick (about 12 to 14 ounces)
Light olive oil, for brushing
8 cups water, for boiling
Peach bourbon BBQ sauce, recipe follows

Special equipment:
stove top smoker or Weber kettle grill

Once the brine has cooled completely, add the chops and allow to soak for at least 6 but no more than 12 hours. Remove chops from brine just before smoking.

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. Smoke chops until internal temperature reaches 140 degrees F. 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. Flip chop and repeat grilling method; the prettier side is the top.

Chops should ultimately reach an internal temperature of 150 to 160 degrees F. If necessary, place chops in 375 degree F oven after grilling to finish cooking. For an extra fancy presentation, pull the pork off the bone, slice into 1/4-inch strips and fan out on the plate.

Brush grilled chops with melted butter and let rest 2 minutes before serving. Place each chop on the plate on a serving plate. Serve with peach bourbon BBQ sauce.

Serving suggestion:

Try adding a starch as an accompaniment: mashed potatoes, stewed white beans, or even steamed brown rice.

Brine:

8 cups water
2 tablespoons apple cider vinegar
1/2 cups kosher salt
1 cup brown sugar
3 bay leaves
1 tablespoon whole black peppercorns
6 cloves fresh garlic, cut in 1/2

In a nonreactive, stainless steel 8-quart saucepan, bring all brine ingredients to a boil and stir until sugar and salt are completely dissolved. Transfer to a 1-gallon plastic or stainless steel container and refrigerate until completely cooled.

Peach Bourbon BBQ Sauce:

2 tablespoons unsalted butter
3/4 cup minced shallots
2 (16-ounce) bags frozen peaches
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1/3 cup light brown sugar
1 tablespoon Worcestershire sauce
1/2 cup chicken stock
1/3 cup bourbon whiskey Kosher
salt and freshly ground black pepper

In a medium saucepan melt butter over medium-high heat. Add shallots and sweat for several minutes until soft. Add peaches, bring to simmer and cook for 5 minutes. Add lemon juice, cider vinegar, brown sugar, Worcestershire sauce, and chicken stock. Simmer for 15 to 20 minutes until thick. Add whiskey, return to simmer, cook for 5 more minutes and remove from the heat. Adjust seasoning and sweetness. Puree mixture with immersion blender or food processor until smooth and thick.




1 comments:

Elle said...

Oh my gosh, these look fabulous! And that sauce? That's like the icing on the cake. It sounds delicious!