The XC was perusing the Weber's Real Grilling cook book and decided that she could combine 2 recipes (see, there is that no fear 11yr old attitiude) So we brined some pork chops per the Rosemary brine on pg. 131, then made coffee crusted pork chops with bourbon cream sauce per the recipe on page 134...
A brine of brown sugar, rosemary, kosher salt, vanilla fig basalmic vinegar, hickory smoked olive oil, garlic and black pepper
After an overnight brine, a rub of coffee, kosher salt, chopped fresh thyme and butchers cut pepper
the makings of the bourbon cream sauce. The XC did exceptional until the bourbon flared up!! I would have payed to have a photo of the look on her face when it flared up!
The plated product...
The chops. She was particularly proud of these.
Thanks for looking!
Slainte