by Stefano Coppola
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Photo by Stefano Coppola
Stefano Coppola's Notes:
1/2 cup
dark brown sugar
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1/4 cup
kosher salt
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1 cup
molasses
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3 quarts
orange juice
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4
juniper berries
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1 bunch
thyme
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1
cinnamon stick
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1 teaspoon
fennel seeds
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1 teaspoon
black peppercorns
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3
bay leaves
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6
pork chops, center cut, double thick
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1/2 cup
canola oil
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1/2
sweet onion, chopped
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1
red bell pepper, chopped
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1
rib celery, chopped
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1
garlic clove, minced
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1/4 cup
cider vinegar
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14 ounces
can crushed tomatoes
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1/2 cup
molasses
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1/4 cup
dark brown sugar
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2
oranges, juiced and zested
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1/2 tablespoon
paprika
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1/4 cup
bourbon
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salt & pepper to taste
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Combine all brine ingredients, except chops, in a large saucepot and bring to a boil. Let cool. This can be done well in advanced and refridgerated.
Ask the hotline about this step!Add chops and refridgerate for at least 2 hours, preferrably overnight.
Ask the hotline about this step!Make BBQ sauce. Start by sweating the onion, celery, & bell pepper over medium-low heat with a lage pinch of salt. When onions are translucent, about 8 minutes, add garlic. Sweat 5 more minutes, being careful not to brown the garlic.
Ask the hotline about this step!Deglaze with vinegar.
Ask the hotline about this step!Add tomatoes, molasses, sugar, orange juice & zest, and paprika.
Ask the hotline about this step!Simmer for 30 minutes, add bourbon. Simmer 5 minutes longer.
Ask the hotline about this step!Allow to cool until safe to blend in a blender or food processor.
Ask the hotline about this step!Season to taste with salt & pepper.
Ask the hotline about this step!Remove chops from brine and pat dry. Do not add additional salt.
Ask the hotline about this step!Preheat grill to medium-high. Grill (closed) to desired doneness, about 8 minutes per side for medium.
Ask the hotline about this step!Serve with sauce.
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I've never brined meat before, but this made the chops super tender. We loved the BBQ sauce and saved the leftover to use on grilled chicken. Thanks for sharing!