dry brined pork chops with grilled fruit and a honey bourbon glaze

When simply cooked, whether it be grilled or pan fried, pork chops aren’t the tastiest piece of meat going around. However when prepared correctly and served with a little sweetness their flavour can come alive. One preparation technique that works wonders on most cuts of meat, including pork, is dry brining. Dry brining any meat will result in a juicer, more flavoursome and a more tender meat. You can find Meathead Goldwyn’s detailed article on the technique here.

Grilling fruit caramelises their sugars creating an even sweeter and greater flavour. There’s no secret to the preparation… simply cut the fruit in half, remove the pip, brush with oil and grill for two minutes each side. Not only is grilled fruit great alongside meat but it’s also amazing as a dessert or in a cocktail.

ingredients

for the pork and fruit

• 6 pork chops (the thicker the better)
• mayonnaise
• salt and/or you’re favourite seasoning
• 3 plums, halved and pitted
• 3 nectarines, halved and pitted
• olive oil
• honey
• spring onions (scallions) for garnish

for the glaze

• 1/3 cup honey
• 2 tbsp bourbon
• 1/4 cup apple juice
• 2 tsp Dijon mustard

directions

1. Dry brine the pork at the ratio of 1 tsp per kilo for at least 6 hours, preferably overnight.
2. Fire up your barbecue to a medium high heat and prepare for direct grilling.*
3. Whilst your barbecue is preheating make the glaze by adding all the ingredients to a small pot and simmer for about 8 minutes.
4. Lightly brush the chops with mayo and, if using, apply your favourite seasoning.**
5. Grill the chops until the internal temperature of the meat reaches 120f/52c and baste with the glaze. Turn the chops and baste the other side.
6. When the internal temperature of the meat reaches145f/63c take off the grill and rest while you grill the fruit.
7. Brush the fruit pieces with oil and grill both sides for approximately 2 minutes per side.
8. Serve and drizzle the fruit with a little honey and finely chopped scallions.
9. Enjoy your honey bourbon glazed pork chops with grilled fruit!

* If you can find pork chops an inch thick or greater you can reverse sear the chops. Read our article on the reverse sear technique here.

** If you wish to use a seasoning as well as dry brining be careful not to over salt. Most commercial rubs will contain salt so either reduce the amount of salt you use whilst dry brining or make your own rub leaving out the salt.