Grilled Whiskey-Brined Pork Chops with Grilled Zucchini
We adapted a recipe of bourbon-brined pork chops from Steven Raichlen's "How to Grill" book, replacing bourbon with whiskey. Because of the brine, the pork was moist and tender but a bit salty. Also the pork was slightly sweeten with brown sugar in the brine, but where is the whiskey gone? Anyway, I liked the way J grilled the pork and loved simple grilled zucchini.
