Pork chops and peaches

By Adam Lucks
Co-Owner & Executive Chef of Honeypie Café

For the brine:
2 cups water
1/4 cup sugar
4 cloves garlic
2 sprigs rosemary
1/2 a lemon,
3 tablespoon kosher salt

You'll also need:
6 - 12oz Wisconsin-raised, bone-in pork chops
4oz good bourbon
1/2 cup honey
2 tablespoon kosher salt
2 tablespoon fresh sage
1 clove garlic minced
1 tablespoon red pepper flakes
3 tablespoon apple cider vinegar

Day before:
Heat all the pork brine ingredients in a saucepan and bring to a boil. Once sugar and salt are dissolved. Remove from heat and cool in the fridge for about an hour. Once cooled, place pork chops in the brine and let soak over night.

Day of:
Combine bourbon, honey, sage, garlic, red pepper, vinegar, and salt in a pan and simmer for 10 minutes. Set aside. Get your grill going. Once its ready, remove the chops from the brine and season them with a little fresh black pepper and kosher salt. Then, get to grilln’ them the way you like them (rare, medium rare, etc). After you’ve turned the chops over once on the grill, brush a little bit of the glaze onto them. Do the same on the other side. Remove from the grill and allow the chops to rest.

Now, for the peaches. While your chops are resting, brush a little glaze onto the cut side of the peaches and place them on the grill. Just leave them long enough to get a good char mark on them and warm them up. Make sure you use a spatula to take them off the grill. Put the two new friends on a plate and drizzle a little more glaze on top and serve!