2) Transfer to a 4-litre plastic or stainless steel container and refrigerate until completely cooled.
1) Once the brine has cooled completely, add the chops and allow to soak for at least six but no more than 12 hours. Remove the chops from the brine just before smoking.
2) Smoke the pork until the internal temperature reaches 60C, or about 1-2 hours. Keep the griddle temperature at approximately 95-120C or the pork will overcook.
3) After the desired internal temperature is reached, brush the chops lightly with oil and griddle over hot coals for 1 1/2 minutes; rotate a quarter turn clockwise and griddle for 1 minute more to create attractive grill marks. Flip the chop and repeat grilling method; the prettier side is the top.
4) The chops should ultimately reach an internal temperature of 65-70C. If necessary, place them in an oven at 190C/Gas 5 after griddling to finish cooking.
5) For an extra fancy presentation, pull the pork off the bone, slice into 1/2cm strips and fan out on the plate.
6) Brush the griddled chops with melted butter and allow to rest for 2 minutes before serving. Place each chop on a serving plate and serve with peach bourbon barbecue sauce and mashed potatoes, stewed white beans or even steamed brown rice.
Peach bourbon barbecue sauce:
1) In a medium saucepan melt the butter over a medium-high heat. Add the shallots and sweat for several minutes until soft. Add the peaches, bring to a simmer and cook for 5 minutes.
2) Add the lemon juice, cider vinegar, brown sugar, Worcestershire sauce and chicken stock. Simmer for 15-20 minutes until thick.
3) Add the bourbon, return to a simmer, cook for 5 more minutes and remove from the heat. Adjust the seasoning and sweetness. Puree the mixture with an immersion blender or in a food processor until smooth and thick.