Ingredients
4 – 6 Boneless Center Cut Pork Chops
BRINE
1 Tablespoon fresh ground pepper
2 sprigs fresh thyme
3 bay leaves
4 cloves garlic, smashed
4 cups apple juice or cider
1 cup light brown sugar
½ cup kosher salt
1 orange, sliced
PEACH GLAZE
5 ripe peaches, peeled, pitted, and roughly chopped
1/2 cup light brown sugar
4 tablespoon apple cider
2 tablespoons fresh lemon juice
½ cup bourbon whiskey
1 tablespoon whole grain mustard
1/2 teaspoon garlic powder
1 1/2 teaspoons salt, separated
1 teaspoon black pepper, separated
Instructions
1. Combine all BRINE ingredients in a saucepan. Bring to a boil and remove from heat. Stir to dissolve salt and sugar, allow to cool completely.
2. Pour cooled brine over pork chops in a gallon sized ziplock bag for up to 6 hours. Drain and Discard Brine.
3. Bring peaches, brown sugar, cider and lemon juice to a boil in a small sauce pan. Reduce heat and simmer for 20 to 30 minutes until peaches are soft and caramelizing. Remove from heat and cool. Mash peaches with a potato masher for a more textured glaze or puree in a food processor if you want a smoother glaze.
4. Add bourbon, mustard, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper to peach mixture. Simmer for 5 minutes or until glaze begins to thicken.
5. Pat pork chops dry with a paper towel. Season with salt and pepper. Heat grill or grill pan to medium high.
6. Grill chops over medium high heat for approximately 5 minutes per side or to an internal temperature of 145 degrees. Allow to rest for 15 minutes before serving.
7. Top chops liberally with peach glaze and serve with Roasted Garlic Smashed Potatoes.
Roasted Garlic Smashed Potatoes
Ingredients
2 lbs Russet Potatoes, rough peeled and cut into 1 inch pieces
5 -6 cloves garlic, peeled
1 Tablespoon olive oil
¼ cup sour cream
4 tablespoons butter
Milk or Cream as needed to adjust consistency
Salt and pepper to taste
Instructions
1. Drizzle the garlic cloves with olive oil, wrap tightly in foil and bake in a 350 degree oven for 45 minutes or until soft and easily mashed. Mash with a fork to a rough paste.
2. Boil potatoes in salted water until easily pierced with a fork. Drain and place in a medium bowl and mash with a potato masher for course potatoes, or whip with a mixer for more smooth potatoes.
3. Add garlic paste, sour cream and butter. Whip to desired consistency, adjusting with milk or cream as necessary. Season with salt and pepper to taste.