Bourbon-Brined Pork Chops with Peach and Black Pepper Compote

Entree | 4 servings

This pork dish drinks from the same well as the Gold Rush itself—bourbon brings its vanilla and oak notes to the brine, creating deeply flavorful, juicy chops. A warm peach and black pepper compote adds fruity sweetness reminiscent of the honey notes, while crushed pepper provides heat and complexity. Each bite sings in harmony with the cocktail's layered flavors.

Ingredients

• 2 cups water
• 1/4 cup bourbon
• 1/4 cup brown sugar
• 3 tablespoons salt
• 2 bay leaves
• 1 teaspoon black peppercorns
• 4 bone-in pork chops (1.5 inches thick)
• 3 ripe peaches, peeled and chopped
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon coarsely ground black pepper
• 2 tablespoons butter for cooking

Instructions

1. Combine water, bourbon, brown sugar, salt, bay leaves, and peppercorns in a large pot. Heat until sugar dissolves, then cool completely.
2. Submerge pork chops in brine and refrigerate for 4-8 hours (or up to 24 hours).
3. In a small saucepan, combine peaches, honey, vinegar, and black pepper. Simmer over medium heat for 12 minutes until peaches break down. Set aside.
4. Remove pork chops from brine and pat dry. Heat butter in a large skillet over medium-high heat.
5. Cook pork chops for 6-7 minutes per side until internal temperature reaches 145°F. Rest for 5 minutes.
6. Serve pork chops topped with warm peach and black pepper compote.