Bourbon Cured Pork Chops with Glazed Peaches
Share
Bourbon Cured Pork Chops with Glazed Peaches
Category
Meat and Poultry
Ingredients
- 6 large bone-in pork chops - 8 to 10 ounces each
- enough brine to cover chops
- 2 tablespoons Fustini’s Robust SELECT olive oil
- 3 tablespoons butter
- 3 cups peaches, skinned if necessary, pitted, and cut into thick slices
- 2 ounces bourbon
- 2-3 tablespoons sugar
- 2 tablespoons Fustini’s Peach balsamic
- 3 tablespoons Fustini’s Peach balsamic
- 3 cups cold water
- 1/4 Kosher salt
- 1 cup Bourbon
- 1/4 cup brown sugar
- 1/8 teaspoon garlic juice
- 1/8 teaspoon onion juice
Ingredients
Brine
Directions
- Make the brine first by mixing all ingredients together thoroughly. Add the pork and refrigerate overnight.
- Preheat the oven to 350 degrees. Place a large skillet over moderate heat. Remove the pork chops from the brine and dry thoroughly. Working in batches, brown the pork chops in some of the olive oil on both sides and place them on a sheet pan in the oven to finish. Roast the chops until a thermometer inserted in the middle registers 145 degrees. Remove from the oven and let rest.
- Melt butter in the same skillet and when hot, add peaches. Cook peaches, stirring often until hot - 3 minutes. Add bourbon and sugar and cook for another minute. Add the balsamic and cook until glazed. To serve, slice pork chops, place on a service plate, and place some glazed peaches alongside.