Bourbon-Maple Brined Berkshire Pork Chops

From: Chef J. Kevin Storm, CeC, Bellerive Country Club, St. Louis. Yield: 5 servings.

PORK CHOPS:
1 cup bourbon
1 cup water
1/4 cup salt
1/2 cup Dijon mustard
4 tsp. paprika
1/2 cup maple syrup
1 clove garlic
2 oz. brown sugar
5 5-oz. trimmed Berkshire pork chops
5 strips bacon
2 Tbsp. brown sugar
to taste, salt and pepper
for garnish, fried sweet potato straws
for garnish, micro mustard greens

STONE-GROUND MUSTARD SAUCE:

Register to view the full article

Register for Access!

Already a member? .

TAGS: Archive