Pork Chops With Peaches Bourbon And Basil Food

SMOKED PORK CHOPS WITH PEACH BOURBON BBQ SAUCE

Steps:

• Once the brine has cooled completely, add the chops and allow to soak for at least 6 but no more than 12 hours. Remove chops from brine just before smoking.
• Smoke pork until internal temperature reaches 140 degrees F, or about 1 to 2 hours
• Keep grill temperature at approximately 200 to 250 degrees F or pork will overcook. Smoke chops until internal temperature reaches 140 degrees F. After desired internal temperature is reached, brush chops lightly with oil and grill over hot coals for 1 1/2 minutes; rotate 1/4 turn clockwise and grill 1 minute more to create attractive grill marks. Flip chop and repeat grilling method; the prettier side is the top.
• Chops should ultimately reach an internal temperature of 150 to 160 degrees F. If necessary, place chops in 375 degree F oven after grilling to finish cooking. For an extra fancy presentation, pull the pork off the bone, slice into 1/4-inch strips and fan out on the plate.
• Brush grilled chops with melted butter and let rest 2 minutes before serving. Place each chop on the plate on a serving plate. Serve with peach bourbon bbq sauce.
• Serving suggestion: Try adding a starch as an accompaniment: mashed potatoes, stewed white beans, or even steamed brown rice.
• In a nonreactive, stainless steel 8-quart saucepan, bring all brine ingredients to a boil and stir until sugar and salt are completely dissolved. Transfer to a 1-gallon plastic or stainless steel container and refrigerate until completely cooled.
• In a medium saucepan melt butter over medium-high heat. Add shallots and sweat for several minutes until soft. Add peaches, bring to simmer and cook for 5 minutes. Add lemon juice, cider vinegar, brown sugar, Worcestershire sauce, and chicken stock. Simmer for 15 to 20 minutes until thick. Add whiskey, return to simmer, cook for 5 more minutes and remove from the heat. Adjust seasoning and sweetness. Puree mixture with immersion blender or food processor until smooth and thick.

PORK CHOPS WITH PEACHES, BOURBON, AND BASIL

Steps:

• Preheat oven to 400°F.
• Season pork chops with salt and pepper. Heat oil in 10" ovensafe skillet over medium-high heat until shimmering. Add chops and cook until browned on both sides, 3-4 minutes per side. Transfer chops to a plate and set aside. Pour off and discard any grease in pan.
• Lower heat to medium. Add butter to skillet. When melted, add peach slices. If they are less-than-ripe, add sugar to taste. Cook, stirring often, until peaches are soft, 1-3 minutes.
• Remove skillet from heat. Add bourbon and swirl pan. Light a long-handled match and pass over skillet carefully until bourbon ignites. When flames subside, return to heat and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Season sauce with salt, pepper and/or sugar, to taste.
• Return chops to skillet and lay 4 basil leaves on each chop. Place peach slices on top of basil. Place skillet in oven until chops are done, about 4 minutes for medium. Divide chops and peaches between two plates and spoon pan sauce over each serving.

GRILLED PORK CHOPS WITH BASIL-GARLIC RUB

Steps:

• With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
• Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest time.

PORK CHOPS WITH FRESH PEACHES AND BASIL

Steps:

• Cook the bacon in a large skillet until crisp. Set aside to drain on a paper towel. Once cooled, crumble the bacon.
• Wipe away most of the bacon grease from the skillet. Note: you can use cooking oil instead to brown the chops if you prefer. Be sure to use an oil with a high smoke point. Season the chops with salt and pepper. Don't season with too much salt because remember bacon is salty.
• Heat the skillet again on medium-high heat. Cook the chops 5 minutes both sides, turning them once. If the pork chops are extra thick, you may need to finish them in the oven at 350 degrees for 10-15 minutes.
• Remove the chops from the skillet and keep warm.
• Add wine to the skillet, scraping up the bottom with a flat spatula to loosen the cooked brown bits. Reduce mixture slightly; about 2 minutes.
• Reduce heat to medium then add peaches to the skillet, season with (salt) and pepper, to taste. Cook, stirring until warmed through and [slightly] softened, approximately 5 minutes. Don't overcook the peaches or they will turn too mushy.
• Transfer the pork chops to a serving platter, top with the peaches, crumbled bacon and fresh basil ribbons.
• Serving suggestion: the pork chops were served with plain grits cooked in chicken broth, steamed summer squash including yellow squash and zucchini, Recipe #93943 and a platter of lemon cucumber and icicle radishes with a splash of rice vinegar.

BOURBON-GLAZED PORK CHOPS AND PEACHES

Steps:

• Combine the first 7 ingredients in a large bowl; add pork chops and peaches; toss well to coat.
• Heat a nonstick grill pan coated with cooking spray over med-high heat.
• Remove pork and peaches from bowl, reserving marinade.
• Place pork and peaches on grill pan; cook 4 minutes on each side or until pork is done.
• While pork cooks, place marinade in a microwave-safe bowl; microwave on HIGH for 2 minutes (make sure the marinade comes to a full boil).
• Spoon over pork and peaches.