Grilled Brined Weekend Warrior Pork Chops
Weekend Warrior Chops from Executive Chef Herlen Galvez of the Karbach Brewing Co., plated with glazed peaches, corn succotash and a classic buttermilk mash potato.
Brine for Pork Chops:
- 2 cups water
- 2 cups Weekend Warrior
- 1/4 cup kosher salt
- 1 cup ICE CUBES
- 2 Tbl sugar
- 6 1- 1 1/4 Inch-Thick Bone-In Pork Chops
- 4 Large garlic cloves smashed
- 3 tsp Whole Black Peppercorns
- 2 tsp salt
- 2 bay leaves
Corn Succotash:
- ½ yellow onion small dice
- 2 Tbl minced garlic
- 2 cup Carrots sliced in half moons
- 1 asparagus cut on the bias
- 1 cup corn
- ½ cup Radicchio sliced
- Salt and pepper to taste
- ½ tsp rosemary fine chopped
- 1 tsp sage fine chopped
Glazed Peaches:
- 4 cut Peaches wedges of 8 per peach
- 1 cup sugar
- ½ water
- ¼ kosher salt
Classic Buttermilk Mash Potatoes:
- 2 ½ pounds Yukon Golds peeled and cut into 2-inch
- 3 tsp kosher salt
- 1 ¾ cup buttermilk
- 2 tsp unsalted butter
For the Classic Buttermilk Mash Potatoes:
Place the peeled cut potatoes and 1 teaspoon of the salt in a pot, add enough water to cover, and bring to a boil over high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes.
Drain the water and then mash the potatoes with a potatoes masher or if you have mixer with a paddle attachment. Add the warmed buttermilk, melted butter and season to taste.
Keyword brine, Grilled Brined Weekend Warrior Pork Chops, Karbach Brewing Co., mashed potatoes, pork chops