Bourbon has vanilla notes that pair well with smoky grilled pork; here it’s enhanced further by the vanilla extract in the brine. For even more smoky flavor, throw some hardwood chips that have been soaked in water for 30 minutes over the coals before grilling these chops (or, for a gas grill, wrap the soaked chips in foil and place over the burner).
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Make Ahead Tips
The spice rub will keep in an airtight container at room temperature for up to 2 months.
For a terrific smoky-sweet side, grill a few halved, pitted, ripe peaches and serve them with the chops.
It’s always a good idea to brine pork before grilling it. It’s a mild, lean meat that needs the extra flavor and moisture that brining provides.
Wow!! This is a must try recipe! We order a whole pig from a farmer, so we will have meat available in our deep freeze all winter long. I am always looking for new ways to cook pork chops and well this was fantastic! The chops were so tender and the rub had just the right amount of spice and complex flavor. It is not often that my family keeps chewing on the bones after a meal, but this was "finger licking" good!
Perfect. Juicy, tender, cooked to perfection. The spice rub complements the hint of bourbon and vanilla perfectly. There were oohs and aahs from everyone that shared the meal. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/bourbon-and-vanilla-brined-pork-chops/
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