I adapted a recipe that I read in Cuisine at Home to inspire some of the flavors and techniques that I love. Cinnamon Bourbon such as firefly and espresso sugar add great punches of flavor when married with the citrus and brown sugar brine.
- ½ cup brown sugar
- ¼ cup kosher salt
- 2 cups hot water
- 4 cups ice
- Juice and peel of 2 large navel oranges
- Juice and peel of 2 key limes
- 1 shot cinnamon or regular bourbon
- 4 bone in pork chops
- Pinch crushed red pepper flakes
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- Pinch cumin
- ½ teaspoon espresso sugar
For fruit sauce:
- 2 Tablespoon butter
- 2 Braeburn apples-cored and sliced
- 1 sweet potato pooled and diced
- 2 plantains- very ripe, peeled and sliced
- ½ cup white wine vinegar
- ¼ cup sugar
- 1 small orange seedless segmented or ½ can mandarin oranges drained.
- 1 fresh pineapple, cored and diced
For the brine:
Dissolve sugar and salt in hot water in bowl. Stir until completely dissolved
Add ice, oranges and limes and the peels and shot of bourbon.
Place pork chops in resealable brining bag and close tightly. Turn so all meat is covered. Place in refrigerator overnight.
Preheat grill or grill pan for pork chops. Remove from brine when ready to cook and pat dry to remove excess moisture.
Rub spices on pork chops and let rest for 15 minutes before grilling.
In a large sauté pan add butter and melt. Add apples, diced and peeled sweet potato and peeled plantains, sauté about 3 minutes. Deglaze pan with vinegar. Stir in orange segments and pineapple. Add 1 shot bourbon and cook about 1 -2 more minutes.
Plate pork chops and serve with warm apple-plantain- sweet potatoes.