Sweet Tea Brined Pork Chops
1 qt. water
2 orange pekoe tea bags
2 tbs. Kosher salt
1 tbs. molasses
½ small onion, thinly sliced
2 tsp. whole coriander seeds
2 tsp. whole black peppercorns
6 whole allspice berries
6 whole cloves
4 cloves garlic, mashed flat with the back of a knife
4 sprigs thyme
2 sprigs rosemary
1 bay leaf
2 cups ice
4 (10-12 oz.) bone-in pork loin chops
- In a large pot over med.-high heat, combine the water, tea bags, salt, molasses, onion, coriander, peppercorns, allspice, cloves, garlic, thyme, rosemary and bay leaf. Bring to a boil. Remove from heat. Transfer to a sealable container. Add ice and let cool to room temp.
- Remove tea bags. Add pork chops, seal and refrigerate for 24 hrs. Remove the pork chops from the brine. Pat dry with paperp towels; set aside at room temp. while pre-heating the grill.
- Prepare a charcoal fire using about 6 lbs. of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20-30 min. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until med-hot (when you can hold you hand 5 in. above the grill surface for no longer than 3-4 seconds). Or for a gas grill, turn all the burners to high, close the lid and heat until very hot, 10-15 min.
- Place the pork chops in the prepared rill and cook until an instant read thermometer reaches 145°F, 5-7 min. per side.
