Smoked Pork Chops with Peach Bourbon BBQ Sauce Recipe | Food Network UK

Ingredients

• Brine, recipe follows
• 4 double-cut pork chops, approximately 5cm thick (about 340-400g)
• Light olive oil, for brushing
• 1920ml water
• Peach bourbon barbecue sauce, recipe follows
• Special equipment: stovetop smoker or Weber kettle grill
• For the brine
• 1920ml water, for boiling
• 2 tbsps apple cider vinegar
• 1/2 cups salt
• 1 cup brown sugar
• 3 bay leaves
• 1 tbsp whole black peppercorns
• 6 cloves fresh garlic, halved
• For the peach bourbon barbecue sauce
• 30g unsalted butter
• 3/4 cup minced shallots
• 2 (450g) bags frozen peaches
• 2 tbsps fresh lemon juice
• 1/3 cup light brown sugar
• 1 tbsp Worcestershire sauce
• 120ml chicken stock
• 80ml bourbon whiskey
• Salt and freshly ground black pepper