Bourbon Honey Brined Pork Chops

Feeds 3/4

pork chops ready for a swim
Contributed by Chef Tony Adams

For the Brine: 
Place all ingredients for the brine in a container that will hold 1.5 gallons of liquid. Add 2 quarts (8 cups) of hot water from your tap.  Stir vigorously to dissolve the sugar and salt into the warm water. Add 2 lbs. of ice to the mixture, and stir until the brine is cold.
Alternatively, mix 2 quarts of cold water into the brine, and place in the fridge until cold, at least 2 hours. (You should have a gallon of brine after adding ice or Cold water. If you don’t your brine may be overly salty)
Add the pork chops to the brine, and place in the fridge.  Brine the pork chops for at least 8 hours, and up to 2 days.  Remove chops from the brine, and pat dry with paper towels. Cook to desired doneness with your chosen cooking method.  Excellent on the grill! Just remember to not overcook!


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