Pickle Brined Pork Chops with a Peach Bourbon Glaze!

By @bacusbbq👇

They were cooked to glazy goodness using my @kamadojoe soapstone 👏. I absolutely love using this attachment when searing food. It distributes heat really well.

➡️ Recipe
- Take 2 chops and marinate overnight in pickle juice.
- Pat dry and season liberally with your fav pork rub.
- Heat your soapstone to around 375-400 deg F.
- Add 2 tbsp olive oil and coat the entire stone.
- Place the chops on the stone and cook for a couple min.
- Flip and repeat until cooked till desired doneness.
- During the last 1-2 min pour the sauce over top.
- Remove chops from the stone and let cool for 3-5 min.
- If you have any remaining sauce, pour over top.

➡️ Peach Bourbon Sauce
- Mix 1 cup peach preserves, 1 shot of bourbon, and juice from 1 lime into a sauce pot.
- Bring to a boil and then simmer for 10 min.