Monday, May 16, 2011

Bourbon and Cherry Grilled Pork Chops

Major props to Chris Lilly, Ken Hess, and the Big Bob Gibson's Barbecue Team for taking Grand Champion at Memphis In May this past weekend!
Chris Lilly at Kingsford U 2011.

I have been lucky enough to learn from Chris on several occasions including attending Kingsford University this year.  Chris has a wicked BBQ IQ, is a successful restauranteur, championship BBQ competitor, and author.  But what impresses me most is his business acumen.  If you took him out of the BBQ world tomorrow and dropped him into the field of "full contact, speed crochet", he'd be successful there too.  He really understands how to work it and is one of those people that makes his own good fortune. 

So I've been working on this recipe for the past week and came close a few times.  It finally came together yesterday.  


Grilled Bourbon and Cherry Pork Chops
Servings: enough for 2 really hungry people
Source:  www.nibblemethis.com
Thick pork chops are succulent but can be hard to grill all the way through without burning the outside. This recipe fixes that by combining direct and indirect heat. The smoky flavor of bourbon and the sweet taste of cherries combine over fire to make a sauce that is grillicious!

2 ea pork loin chops, bone in, at least 1” thick
1 tsp Salt
½ tsp Black pepper

Brine
1 quart water & ice (see recipe)
¼ cup kosher salt
¼ cup sugar
1 Tbsp peppercorns, cracked
1 tsp fennel seed

Baste
¼ cup dried cherries, diced
2 Tbsp brown sugar
2 Tbsp Honey
2 Tbsp butter
2 Tbsp olive oil
1 Tbsp fresh thyme

Mix 2 cups of water, salt, sugar, peppercorns, and fennel seed in a small sauce pan. Bring to a simmer for 5 minutes, stirring to dissolve all salt and sugar. Remove from heat. Add enough ice and more cold water to make a quart. Bring temperature down to 40f. Soak the chops in this mixture for 4-6 hours.

Remove chops from brine, rinse, and dry them. Season with the salt, pepper, and thyme. Let them rest at room temperature for 30 minutes while you are starting your fire.

Set up your grill for direct heat at 450f.  Hickory or oak smoke will emphasize the smoky character of the bourbon. I was grilling on my Brinkmann grill and used Kingsford with Hickory (green bag) briquettes. If using lump coal, sprinkle hickory or oak chips just before grilling. If using a gas grill, put a “smoke bomb” (wood chips in a foil pouch or can) on the lava rocks and start grilling when it begins to smoke. This isn't going to smoke the meat per se, but it will give them a hint of smoke flavor.

When the fire is hot, brush your preheated grates with peanut or vegetable oil. Place the chops on the grill over direct heat and grill for five minutes per side.

While that is going on, whisk the baste ingredients in a small heat proof pan (foil ones work great) on the grill top.

After 10 minutes, the pork chops should have sear marks and some browning on the outside but they aren't done inside. Move them to the baste pan, flipping to coat both sides. 

Cook for another 10-15 minutes. During that time, every 2-3 minutes, shuttle them back to the grill grates for a minute and then back to the sauce pan. This does two things. First, it cooks the sauce ONTO the pork chop, layer after delicious layer. Second, it adds a smokey flavor back to the sauce each time the chops come back to the dish.

Pull the chops when they reach an internal temperature of 145f. Let the chops rest for at least 5-10 minutes after taking off the grill. They will continue cooking from carry over heat.

Serve and spoon some of the syrupy sauce over the chops.

These were some of the best pork chops I have made.  Everything came together with the grilling/basting to create an amazing sauce for the pork chops.

20 comments:

  1. Congrats to Chris and Ken, and these pictures have me salivating..

    ReplyDelete
  2. Chris just keeps rocking along. Your chops look outstanding and I must try them soon - have some thick chops in the freezer.

    ReplyDelete
  3. Looks very hearty and very Southern.

    ReplyDelete
  4. Not many people can work the crochet world. That man sounds like he has skillz.

    Then again, so do you for making that luscious bourbon and cherry sauce. I'm drooling just thinking about it.

    ReplyDelete
  5. I envy your grilling acumen. Not enough, however, to want to go back to it. I think I want to start using my stovetop grill again. Always enjoy reading you.

    ReplyDelete
  6. Oh, Chris, those chops are cooked perfectly!! The biggest problem I seem to have when it comes to thick chops is finding them - if I can find some, I'm making these for sure! My Chris just walked by and said.. "Oh, Wow, those look goooood!!" :)

    ReplyDelete
  7. Looks outstanding as always, Chris! I like the idea of adding fennel to the brine.

    ReplyDelete
  8. You had me at Bourbon! ...and cherry brought me running back for seconds. Seriously, my mouth is watering just looking at the pictures...These chops sound delicious. And they're so fat!

    ReplyDelete
  9. Oh man, we just got a freezer full of farm-fresh piggy and I am so swiping this recipe for this weekend. Looks wonderful!

    ReplyDelete
  10. I've been vegan long enough now(though not that long) where this should not be so damn tempting...but it is. At least when I was a vegetarian I could have the butter & honey. Oh, sorry, I'm whining! ~Mary

    ReplyDelete
  11. Oh man oh man, sounds fantastic and your pictures are mouth watering (a pregnant lady looking at food at 11pm, almost bad enough to make me turn on the grill right now). Can't wait to try this recipe out!

    ReplyDelete
  12. I no longer wish to be your neighbor...while reading this post I got a visual of me grasping at your ankles as you tried to push me off your deck - for the third time. It was ugly. But Bourbon and cherries and pork...the trifecta of taste...and we have sun in Seattle so this one has moved to the top of the docket! On another note...speed crocheting? Hilarious! Obviously not all of the Bourbon went into the sauce! xo, Nan

    ReplyDelete
  13. That smells great. I am rooting for Chris on the 'Best in Smoke'.

    ReplyDelete
  14. Ok why the brine at 40 degrees? That's new to me. GREG

    ReplyDelete
  15. mmm, i love sweet flavors with pork, this looks insanely good.

    ReplyDelete
  16. I don't think I've ever seen such perfect chops. The flavors sound outstanding.

    ReplyDelete
  17. Drool worthy! They look AMAZING!

    ReplyDelete
  18. I'd give up a diet for one of those chops. I love the dip and grill method - making chops tonight but I have no bourbon or cherries . . . wonder if it would work with tequila and cranberries. (just kidding) I would never do that to one of your outstanding creations!

    ReplyDelete
  19. Made then this weekend and they rocked!
    Cherry-Glazed Pork Chops

    Thanks Chris!

    ReplyDelete
  20. Ok I am going to adapt this with dried figs tonight. GREG

    ReplyDelete