Ginger beer pork chops with peach barbecue sauce

Ginger beer pork chops with peach barbecue sauce

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by Andria Gaskins

WCNC.com

Posted on June 14, 2013 at 9:04 AM

Updated Friday, Jun 14 at 11:51 AM

queencitykitchen.com

Ginger Beer Pork Chops with Peach Barbecue Sauce
Makes 6 servings
 
Pork Chops
2 cups boiling water
2 cups ginger beer
1/2 cup light brown sugar, packed
1/4 cup kosher salt
1 teaspoon peppercorns
3 cups ice cubes
2 large garlic cloves, smashed
1 jalapeno, cut in half lengthwise
2 bay leaves
4 sprigs thyme
6 (1- to 1 1/4-inch thick) pork chops, center-cut, bone-in
2 teaspoons kosher salt
1 teaspoon coarse ground pepper
2 tablespoons vegetable oil
Peach Barbecue Sauce, recipe follows
 
Combine 2 cups water, ginger beer, 1/4 cup kosher salt, brown sugar, and peppercorns in large bowl. Stir until salt and sugar dissolve. Stir in ice, garlic, jalapeno, bay leaves and thyme. Place the pork chops in large re-sealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag after 2 hours.
 
Heat the oven to 400 degrees F.
 
Remove pork chops from the brine; pat dry. Let sit at room temperature for 20 minutes. Mix 1 teaspoon pepper and 2 teaspoons kosher salt in small bowl. Season both sides of pork chops.
 
Heat the vegetable oil in a large oven-safe grill pan over medium-high heat.  Place the chops in the pan and cook until golden brown on one side, 5 to 6 minutes. Use tongs to flip the chops.
 
Transfer the pan to the oven. Roast until the pork is browned, firm and has an internal temperature between 140 to 145 degrees F, 7 to 10 minutes. Remove the chops from the oven and cover the pan loosely with foil. Let meat rest for 5 minutes before serving.
 
Barbecue Sauce
1 cup ketchup
1/2 cup water
1/4 cup apple cider vinegar
1/3 cup brown sugar
1/3 cup peach jam or peach preserves
1 1/2 teaspoons Worcestershire sauce
Juice 1/2 lemon
1/2 teaspoon kosher salt
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon dried mustard
1/4 teaspoon garlic powder
Pinch red pepper flakes
 
Whisk ingredients together in a large saucepan. Bring to a boil over high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, for 1 hour and 30 minutes, stirring occasionally. Remove the sauce from the heat and cool at least 10 minutes before using. Store the barbecue sauce in an airtight container in the refrigerator for up to 2 months.

 

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