Hickory Smoked Pork Chops with Bourbon

Bourbon has a hint of vanilla that pairs well with smokey grilled pork. Try it for a warming autumn treat.

Ingredients

Serves 4

• 45g Hunter & Smoakes Rich Hickory Original Smokies

• 30g sea salt

• 60ml bourbon

• 3 tbsp dark brown sugar

• 2 tbsp molasses

• 2 tsp vanilla extract

• 4 bone-in pork chops

For the spice rub

• 1 tbsp paprika

• 1 tbsp dark brown sugar

• 1 tbsp sea salt

• 1 tbsp freshly ground black pepper

• 2 tsp dried sage

• 1 tsp mustard powder

• 1 tsp cayenne pepper

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/4 tsp ground ginger

• 1/4 tsp ground cinnamon

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Method

1. In a large mixing bowl, combine 500ml of hot water with the sea salt, bourbon, brown sugar, molasses and vanilla extract. Stir until dissolved. Add a handful of ice to the bowl and stir to quickly cool the brine.

2. Place the pork chops in a small oven tray and pour over the brine. The chops should be fully submerged. Cover with clingfilm and refrigerate for 3 hours. Remove the chops from the brine and pat them dry.

3. Thoroughly combine all of the spice rub ingredients in a small bowl.

4. Prepare your barbecue, bring to a medium-high heat and bring your Original Smokies to a smoke as per pack instructions.

5. Sprinkle 2 to 3 tbsp total of the spice rub generously over all sides of the chops. Grill the chops over direct heat with the barbecue lid down, turning once, until dark brown grill marks form on both sides (about 2 minutes per side).

6. Move the chops to the cooler side of the grill, cover, and cook for 4 to 6 minutes more per side. Remove from the barbecue, cover loosely with foil and let rest for 5 minutes before serving.

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