Bourbon Glazed Brined Pork Chops

This is similar to my earlier recipe for balsamic glazed pork chops, but the glaze this time uses bourbon. I got a bottle of Wild Turkey and this looks like a good use for it.Ingredients

Brine

3 tbsp kosher salt

3 cups water

Chops

4 pork chops

salt and pepper to taste

1/2 tsp smoked paprika

1/2 tsp dried thyme

Glaze

1/3 cup bourbon

3 tbsp soy sauce

3 tbsp brown sugar

2 tbsp red wine vinegar

1/2 tbsp cornstarch

1 tbsp water

Steps

1. 1. Mix the brine ingredients in a zip plastic bag. Soak the pork chops in the brine for at least 20 minutes up to 8 hours.

   

2. 2. Mix the bourbon, soy sauce, sugar, vinegar, and ginger in a saucepan, and bring to a boil on medium heat. Reduce heat to low and let simmer for 10 minutes.

   

3. 3. Mix water and cornstarch in a small bowl, and stir into glaze. Let cook for another 1–2 minutes until it thickens. Set aside.

   

4. 4. Remove pork chops from brine. Season with salt, pepper, thyme, and paprika.

   

5. 5. On a pan or heat-proof dish torch the chops with a blowtorch until nicely seared on all sides. Alternatively, sear the chops on a pan with medium high heat for about 5 minutes per side.

   
6. 
   

   6. Grill the chops on a pan or over charcoal, brushing generously with the glaze, until internal temperature reaches 65°C. Let rest for five minutes and serve with remaining glaze on the side.

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