Bourbon-and-Vanilla-Brined Pork Chops

Bourbon-and-Vanilla-Brined Pork Chops
Photo by Scott Phillips

Ingredients

  • 4 bone-in pork rib chops (1-¼ to 1-½ inches thick; 2 to 3 lb. total)
  • 2 tsp. ground dried sage
  • 1 Tbs. freshly ground black pepper
  • 1 oz. kosher salt (¼ cup if using Diamond Crystal; 2 Tbs. if using Morton)
  • 1-½ tsp. dry mustard
  • 1 Tbs. kosher salt
  • 1 tsp. ground coriander
  • + 10 more ingredients
    • ¼ cup bourbon
    • 2 tsp. pure vanilla extract
    • 1 Tbs. sweet Hungarian paprika
    • ¼ tsp. ground ginger
    • 3 T bs. dark brown sugar
    • 1 tsp. ground cumin
    • 1 tsp. ground cayenne
    • 2 T bs. unsulfured molasses
    • 1 Tbs. dark brown sugar
    • 1/8 tsp. ground cinnamon

In a large mixing bowl, combine 2 cups warm water with the brine ingredients; stir until dissolved. Add 1 cup ice to the bowl and stir to quickly cool the brine to at least 45°F. Put the chops in a 9x9-inch (or similar size) baking dish and pour the brine over the chops. They should be submerged...

View full recipe at Fine Cooking

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