Bourbon Barbecue Pork Chop
- Level: Advanced
- Yield: 6 servings
- Total: 14 hr (includes brining and cooling times)
- Active: 1 hr 10 min
Ingredients
Pork Chop Brine:
Six 10- to 12-ounce thick-cut bone-in pork chops
2 tablespoons kosher salt, plus more for sprinkling
2 tablespoons brown sugar
4 cups root beer
Oil, for cooking
Freshly ground black pepper
Barbecue Sauce:
1/2 cup bourbon
1 cup ketchup
1/2 cup root beer
1/2 cup brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1 tablespoon liquid coffee
1 tablespoon granulated garlic
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/2 teaspoon mustard powder
Pinch cayenne pepper
Tree Fruit Chutney:
One 15-ounce can cling peaches, drained and cubed approximately 1 inch
1 cup granulated sugar
1/2 cup sun-dried cranberries
1/2 cup apple cider vinegar
1 tablespoon finely minced fresh ginger
1 tablespoon dry mustard powder
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon red pepper flakes
1/2 teaspoon turmeric powder
2 to 3 cloves garlic, thinly sliced
1 red apple, cored and cubed approximately 1 inch
Juice of 1 lemon (approximately 1 ounce)
Goat Cheese Grits:
2 cups milk
1 cup white corn grits
1 tablespoon kosher salt
1/4 cup heavy cream
2 tablespoons butter
1/4 cup crumbled goat cheese
Directions
- For the brine: In a plastic or metal container big enough to fit six 10- to 12-ounce bone-in pork chops and 6 cups liquid, add the salt and brown sugar to 2 cups water. Stir to dissolve, then add the root beer. Place the pork chops in the brine, which should cover the chops, and let marinate anywhere between 12 and 24 hours, covered, in the refrigerator.
- For the barbecue sauce: Place a large saucepan away from any heat source. Pour the bourbon into the saucepan and carefully ignite with a match or click lighter. Gently swirl to reduce the flames, about 1 minute. Add the ketchup, root beer, brown sugar, vinegar, molasses, coffee, granulated garlic, onion powder, Worcestershire sauce, chili powder, mustard powder and cayenne and simmer on low to medium heat for 10 to 12 minutes.
- For the tree fruit chutney: Add the peaches, granulated sugar, cranberries, vinegar, ginger, dry mustard, salt, cinnamon, coriander, pepper flakes, turmeric, garlic, apple and lemon juice to a medium saucepot and simmer until the apples are softened and the juices are bubbly, about 20 minutes. Let cool.
- For the goat cheese grits: Bring the milk and 2 cups water to almost a boil in a saucepan. Add the grits and salt and reduce the heat to a low simmer. Cook, stirring, until thickened, about 20 minutes. Add the heavy cream and butter and stir until the butter is melted. Take off the heat. Stir in the goat cheese just before serving.
- For the pork chops: Preheat a grill pan or outdoor grill to medium-high heat.
- Remove the chops from the brine and pat dry. Rub a small amount of oil on the chops and sprinkle with salt and pepper.
- Place the chops on the grill for approximately 6 minutes per side, then glaze with the barbecue sauce on both sides and let the sauce caramelize on the chops. Pull from the heat and let rest 5 minutes. To serve, place approximately 3/4 cup of the grits on each plate, then top with a pork chop. Add a generous spoonful of chutney to the top of each pork chop.
Cook’s Note
The chutney can be very versatile, and other fruits can easily be added for the different seasons; for example, fresh nectarines in summer, plums in late summer or pears in the fall. You can swap out the peaches or apples, or add smaller amounts of different fruit; this way, your spice profile will still be accurate. Mangoes are also a great addition to chutney. If going the tropical route, adding 1 cup of pineapple juice to the BBQ sauce could be fun; just add to the bourbon before you flame off the alcohol. The most important thing is to enjoy the process!