Brined Pork Chops—Wisconsin Style

    Wisconsin supposedly drinks more Brandy per capita than any other state. Californians drink more total, but they have seven times more people. And it's not just Brandy, it's Korbel. As of 2004, one-third of Korbel's total production went to the Badger Stage.
    I didn't get the brandy thing until we started frequenting Friday night fish fry at local supper clubs and taverns. Bartenders were slinging together brandy old fashioneds by the tray full. I always thought of it as an old-guy's drink, something for people who've been going to the same supper club since the Johnson administration. Then I tried one at Quimby's Grove on the south side of Madison. I like my gin & tonics. I like my Manhattans. But at a fish fry or up north, I now drink old fashioneds.
    Yesterday, I decided to make bourbon-brined pork chops. Kneeling in front of the liquor cabinet, I considered my options and tried to decide what would have the best flavor. Then I spotted an almost-empty bottle of Korbel left over from a party (I don't make old fashioneds for myself at home). I poured a shot to sample the flavor and imagine it in a marinade.

    Brandy-Brined Pork Chops:
    See the recipe for Bourbon-Brined Pork Chops.

    I substituted Korbel for bourbon. I also used only one cup of cold water since the chops (which I hand sawed out of a frozen loin roast because we're out of chops) didn't have a lot of room to spare in the pyrex container I used.

    I seared them at 500 degrees on the grill and then turned it down to medium low (these were 1-inch chops) and cooked them until the meat thermometer read 140 degrees.

    Wow. Try a brandy-brined pork chop and you may just skip the supper club and eat at home.