Ingredients

• Brine, recipe follows
• 4 double-cut pork chops, approximately 2 inches thick (about 12 to 14 ounces)
• Light olive oil, for brushing
• 8 cups water, for boiling
• Peach bourbon BBQ sauce, recipe follows
• Special equipment: stovetop smoker or Weber kettle grill
• 8 cups water
• 2 tablespoons apple cider vinegar
• 1/2 cups kosher salt
• 1 cup brown sugar
• 3 bay leaves
• 1 tablespoon whole black peppercorns
• 6 cloves fresh garlic, cut in 1/2
• 2 tablespoons unsalted butter
• 3/4 cup minced shallots
• 2 (16-ounce) bags frozen peaches
• 2 tablespoons fresh lemon juice
• 2 tablespoons apple cider vinegar
• 1/3 cup light brown sugar
• 1 tablespoon Worcestershire sauce
• 1/2 cup chicken stock
• 1/3 cup bourbon whiskey
• Kosher salt and freshly ground black pepper

Instructions

1. Once the brine has cooled completely, add the chops and allow to soak for at least 6 but no more than 12 hours. Remove chops from brine just before smoking.
2. Smoke pork until internal temperature reaches 140 degrees F, or about 1 to 2 hours
3. Keep grill temperature at approximately 200 to 250 degrees F or pork will overcook. Smoke chops until internal temperature reaches 140 degrees F. After desired internal temperature is reached, brush chops lightly with oil and grill over hot coals for 1 1/2 minutes; rotate 1/4 turn clockwise and grill 1 minute more to create attractive grill marks. Flip chop and repeat grilling method; the prettier side is the top.
4. Chops should ultimately reach an internal temperature of 150 to 160 degrees F. If necessary, place chops in 375 degree F oven after grilling to finish cooking. For an extra fancy presentation, pull the pork off the bone, slice into 1/4-inch strips and fan out on the plate.
5. Brush grilled chops with melted butter and let rest 2 minutes before serving. Place each chop on the plate on a serving plate. Serve with peach bourbon bbq sauce.
6. Serving suggestion: Try adding a starch as an accompaniment: mashed potatoes, stewed white beans, or even steamed brown rice.
7. In a nonreactive, stainless steel 8-quart saucepan, bring all brine ingredients to a boil and stir until sugar and salt are completely dissolved. Transfer to a 1-gallon plastic or stainless steel container and refrigerate until completely cooled.;
8. In a medium saucepan melt butter over medium-high heat. Add shallots and sweat for several minutes until soft. Add peaches, bring to simmer and cook for 5 minutes. Add lemon juice, cider vinegar, brown sugar, Worcestershire sauce, and chicken stock. Simmer for 15 to 20 minutes until thick. Add whiskey, return to simmer, cook for 5 more minutes and remove from the heat. Adjust seasoning and sweetness. Puree mixture with immersion blender or food processor until smooth and thick.;