Crisp Catering Recipes
Bourbon Brined Grilled Pork Chop with
a Grilled Mandarin and Cilantro Honey
Brine Recipe
1 cup kosher salt
3/4 cup Brown sugar
1 cup Bourbon
3 tablespoons Dijon mustard
2 teaspoons hot red pepper flakes
2 tablespoons juniper berries
1/2 teaspoon whole cloves
1/4 cup fresh rosemary, chopped
2 tablespoons chopped fresh thyme
12 garlic cloves, smashed
2 tablespoons chopped fresh ginger
8 cups water
4 center-cut loin pork chops, 1 1/2 inches thick
Freshly ground black pepper
Combine all ingredients and brine over night
Wash in Cold water for about 10 minutes then pat dry
Brine Recipe
1/2 c. Dijon style mustard
1/2 c. Bourbon
1/4 c. soy sauce
1/2 c. firmly packed dark brown sugar
2 tsp. Worcestershire sauce
1/3 c. Minced shallots
In a bowl stir together the mustard, the bourbon, the soy sauce, the brown sugar, the Worcestershire sauce and the shallots. Place chops and marinade in ziplock at room temperature for 1 hour.
How to Cook Pork Chops
For a gas grill, heat the grill to about 450 degrees F. Dampen a paper towel with canola oil and use tongs to grease the grill. Remove the chops from the plastic bag and use tongs to put them on the grill. Sear one side of the chops for 1-2 minutes. Turn the chops over with the tongs. If the chops were marinated, baste some of the marinade onto the chops. Turn the fire down to low and close the lid on the grill.
Cook the chops until an instant-read thermometer reads 150 degrees F. Take the chops off the grill and let them rest for 5-10 minutes under a tent of foil. The internal temperature will rise 5-10 degrees as the chops rest.
The Sauce
Grill Mandarin orange and Cilantro honey
in a sauce pan heat the honey on low heat.
Cut 4 mandarin oranges in half and lighty salt (grill for 2 minutes)
Squeeze the juice from the oranges into the honey (Whisk together)
Coarsely chop 1/2 bunch of Cilantro and add to the honey give a quick stir and serve over the pork chops.
