4Johnston's Pork Chops - about 1 1/2" thickloin chops - centre cut
Sauce
2TBButter
1/2Onionfinely diced
2-4clovesGarlicminced
1CupBrown sugar
2CupsApple juicealternate: frozen apple juice concentrate
1/2CupHouse of Q Slow Smoke Gold BBQ Sauce
1/4CupDark rum
1/2tsFive spice
1/2tsCinnamon
Instructions
Make the Brine
In a bowl whisk together the vinegar, juice, salt and sugar until dissolved. Add the peppercorns and the pork chops. Refrigerate for 12-24 hours.
Prepare to Cook
Remove chops from brine, pat dry. Sprinkle with seasoning on all sides.
Preheat grill to medium high heat, direct grilling and place cast iron skillet on grate. Melt butter, add the onions and garlic. Once soft add the sugar and apple juice. Bring to a boil and simmer until reduced by half. Add the Slow Smoke Gold, rum and spices. Continue to simmer until thick and syrup consistency.
Picture - Add the juice.
Picture - add the Slow Smoke Gold BBQ Sauce
Sear the pork chops to mark the surface. Turn over and once above 130F mop with sauce. The pork chops are done once they reach 140-145F internal temperature.
Picture - Searing pork chops
Picture - checking temperatures
Here's a picture mopping the pork chops... this is rather cool to do. If you're making the sauce on the grill in a skillet, you can place the chops once above 130 F or so on the top rack. Then you can pour some of the sauce on top of the chops while holding the skillet underneath to catch the drippings. This works well and minimizes flare ups and cleaning up after the cook.
These gorgeous chops were served with grilled beans with Grandma's Garden as the seasoning and mashed sweet potatoes.