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).
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.
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Fantastic recipe! I served this over a bed of arugula with grilled peaches. I also made a side of grilled corn on the cob with compound butter made with extra spice rub from the recipe. Everyone loved it. Some very minor changes: I have vanilla flavored bourbon which I substituted in equal measure for the bourbon and vanilla. I also eliminated the salt from the spice rub (but not the brine) and slightly reduced the amount of cayenne due to other comments (but this was probably not necessary).
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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