Smoked Pork Chops with Peach Bourbon BBQ Sauce

• 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

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

brine, pork chops, light olive oil, water, grill, water, apple cider vinegar, kosher salt, brown sugar, bay leaves, whole black peppercorns, garlic, unsalted butter, shallots, peaches, lemon juice, apple cider vinegar, light brown sugar, worcestershire sauce, chicken stock, bourbon whiskey, kosher salt

Taken from www.foodnetwork.com/recipes/smoked-pork-chops-with-peach-bourbon-bbq-sauce-recipe.html (may not work)