Not too long ago, I was eating at a restaurant and ordered a Bourbon Glazed Pork Chop. It was quite a workout, to say the least. Tough and dry. I kind of think I might have looked/sounded a bit like this kitty, below. But I wasn’t saying Yum Yum – and I don’t know that this kitty is, either!
The whole experience reminded me of how Brining can remedy the whole dry, tough pork chop thing! Even loin chops, or maybe especially loin chops, one of the leaner cuts, can benefit from a little loving care.
I liked the whole Bourbon idea a lot, though. Enough to make a Sweet Maple Bourbon Barbecue Sauce to slather on these Pork Chops, and enough to make this Bourbon Maple Brine.
The result was a succulent, juicy, flavorful chop and raves from the family. Honestly, we plan to make this meal again. And again. And again!
And the funny thing is, the final result didn’t taste like Bourbon, and it didn’t taste like Maple. It was just a whole lot of smoky, rich flavor. Now that was a “Yum yum yum!”
If you’re looking for a bargain shop, avoid those sales that are for 10 chops for $10.00, and so on. These chops vary in size and quality, they’re hard to cook and have them done at the same time and they’re pricier than you might think. Those chops usually average about 4.5 ounces each and that comes out to about 2.81 pounds, or about $3.56 a pound. Buy a large loin on sale and cut and package your own.
Bourbon Maple Brined Pork Chops
- 1 1/2 cups water (1 cup cold, 1/2 cup to be heated)
- 3 tablespoons brown sugar
- 3 tablespoons kosher salt
- 3 tablespoons maple syrup
- 2 tablespoons bourbon
- 1/2 teaspoons whole black peppercorns
- 1 fresh thyme sprig (about 1/4 teaspoon dried thyme)
- 4 pork chops, about 1″ thick
- Oil for pan or grill pan, if using
- 1/3 cup of barbecue sauce, preferably Sweet Bourbon Maple Sauce for basting, more for serving
In a medium-sized bowl, heat 1/2 cup water in the microwave. Remove and add brown sugar and salt, stirring until dissolved. Add maple syrup, bourbon, peppercorns and thyme. Add the remaining cold water.
In a Ziploc bag just large enough to hold the chops and liquid, add the pork chops, then cover with the liquid. Seal and refrigerate at least 15 minutes, preferably four hours or longer, up to 24.
When ready to cook, preheat grill, grill pan, or skillet. If using skillet, use about a tablespoon oil, if using grilling method, brush grates with oil.
Pat pork chops dry and add to grill or pan. Using a brush, slather topside using the 1/3 cup barbecue sauce. Cook for three minutes and turn, brushing the top side again with sauce. Continue to cook 2 to 3 minutes more, to desired doneness, brushing with additional sauce as desired. Discard the remainder of this sauce.
When finished, remove from heat, allow to rest for several minutes and serve with additional sauce.
from the kitchen of http://www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving money/time and managing this recipe.
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
You know I’ll be bringing this to our Throwback Thursday #37 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!