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Prep Time: 20 Minutes
Yields: 5 Cups

The combination of salt and sweet molasses in this brine recipe is perfect for pork. The addition of bourbon lends a Southern flair. 

3 tbsps Steen’s Pure Cane Syrup
2¾ cups water
¼ cup bourbon
1 tsp Worcestershire sauce
2 tsps pure vanilla extract
¼ cup Kosher salt
1 tsp light brown sugar
2 cups of ice

In a large, saucepot, combine all ingredients, mix well and bring to a boil. Cook until salt and sugar are dissolved. Remove from heat and add ice. Allow to cool to 40°F. Place pork chops in large zipper bag. Pour brine mixture over pork chops to fully cover and seal bag. Place bag in a large bowl and refrigerate 2–6 hours depending on thickness of chops. Remove chops and pat dry, discarding brine. Proceed to cook chops according to recipe selection or wrap in plastic wrap and refrigerate until ready to cook or up to two days.























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