Saltwater Bourbon-Brined Pork Chops 5.09 Emily Says Hello
“Or, yeah, get the pork chops 'cause normally, eating pork chops is very similar to sucking on the Pottery Barn catalog, but Sookie does this brining thing in a saltwater bourbon solution. Sounds a little like laundry, but it's actually unbelievably good.”
4 cups lukewarm water
3 tbsp salt
½ cup bourbon
2-4 boneless pork chops
½ tsp salt
½ tsp pepper
½ tsp garlic powder
1 tbsp butter
For the bourbon gravy
¼ cup bourbon
1 ¾ cup chicken broth
2 tbsp butter, softened
¼ cup whole milk
2 tbsp cornstarch
½ tsp salt
½ tsp pepper
In a large mixing bowl, combine the water, salt, and bourbon. Stir until the salt dissolves.
Submerge the pork chops in the solution. Cover the bowl with a lid or foil and place in the fridge for 4-6 hours.
Remove the pork chops from the solution and place on paper towels. Pat dry.
Season both sides of the pork chops with salt, pepper, and garlic powder.
Heat a large skillet over medium heat and melt the butter.
Place the pork chops on the hot skillet and cook for about 4-5 minutes on each side or until golden brown and cooked through.
While the pork chops cook, prepare the bourbon gravy by pouring the broth and bourbon in a medium saucepan and placing over medium high heat.
Add in the butter and stir until fully melted. Bring to a boil and allow to boil for 2 minutes then remove from heat.
While the broth is reaching a boil, mix together the milk and cornstarch until fully incorporated.
After removing the broth from heat, whisk in the cornstarch mixture. Continue mixing until the gravy begins to thicken and there are no lumps. Add in the salt and pepper.
After the pork chops are fully cooked, remove from the skillet and pour the gravy over them.
This dish is one of my most requested dishes since I began this project, and it’s one that I have really been looking forward to. It sounded very intriguing to me. Saltwater, bourbon, and pork chops were not a combo I thought would work, but I should know by now to just trust Sookie because it absolutely worked! This is a PSA that you should be brining your pork chops because it makes them so tender and juicy. Total game changer!
I also threw things back to one of my very first dishes, cornstarch gravy from when Rory steals a box when she and Dean have their first kiss in season 1. I just adapted things by adding some bourbon to it because I really wanted to complement the bourbon flavor, but I was careful to make it not too boozy. I served my pork chops with mashed potatoes and broccolini.
Happy cooking from the Hollow!
If you missed what I made last episode, catch up here!