Smoked Pork Chops with Peach Bourbon BBQ Sauce

Ingredients

• 2 tablespoons apple cider vinegar 
• 3  bay leaves 
• 1 tablespoon peppercorns whole black
• 1 cup brown sugar 
• 0.5 cup chicken stock see 
• 6 cloves garlic fresh cut in 1/2
• 0.5 cups kosher salt 
• 4 servings kosher salt and pepper black freshly ground
• 2 tablespoons juice of lemon fresh
• 0.3 cup brown sugar light
• 4 servings olive oil light for brushing
• 32 ounce peaches frozen
• 12 ounces double-cut pork chops thick
• 0.8 cup shallots minced
• 2 tablespoons butter unsalted
• 8 cups water 
• 8 cups water boiling for
• 0.3 cup bourbon whiskey 
• 1 tablespoon worcestershire sauce 

Equipment

• food processor
• sauce pan
• oven
• grill
• immersion blender

Directions

1. Once the brine has cooled completely, add the chops and allow to soak for at least 6 but no more than 12 hours.
2. Remove chops from brine just before smoking.
3. Smoke pork until internal temperature reaches 140 degrees F, or about 1 to 2 hours
4. Keep grill temperature at approximately 200 to 250 degrees F or pork will overcook. Smoke chops until internal temperature reaches 140 degrees F. After desired internal temperature is reached, brush chops lightly with oil and grill over hot coals for 1 1/2 minutes; rotate 1/4 turn clockwise and grill 1 minute more to create attractive grill marks. Flip chop and repeat grilling method; the prettier side is the top.
5. Chops should ultimately reach an internal temperature of 150 to 160 degrees F. If necessary, place chops in 375 degree F oven after grilling to finish cooking. For an extra fancy presentation, pull the pork off the bone, slice into 1/4-inch strips and fan out on the plate.
6. Brush grilled chops with melted butter and let rest 2 minutes before serving.
7. Place each chop on the plate on a serving plate.
8. Serve with peach bourbon bbq sauce.
9. Serving suggestion: Try adding a starch as an accompaniment: mashed potatoes, stewed white beans, or even steamed brown rice.
10. In a nonreactive, stainless steel 8-quart saucepan, bring all brine ingredients to a boil and stir until sugar and salt are completely dissolved.
11. Transfer to a 1-gallon plastic or stainless steel container and refrigerate until completely cooled.;
12. In a medium saucepan melt butter over medium-high heat.
13. Add shallots and sweat for several minutes until soft.
14. Add peaches, bring to simmer and cook for 5 minutes.
15. Add lemon juice, cider vinegar, brown sugar, Worcestershire sauce, and chicken stock. Simmer for 15 to 20 minutes until thick.
16. Add whiskey, return to simmer, cook for 5 more minutes and remove from the heat. Adjust seasoning and sweetness. Puree mixture with immersion blender or food processor until smooth and thick.;