- 1/2 cup kosher salt
- 1 tablespoon smoked salt
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 cup honey
- 4 tea bags black tea
- 4 (6-ounce) bone-in pork chops
- 1 tablespoon toasted sesame oil
- 3 tablespoons low-sodium soy sauce
- 1/2 cup white wine
- 1 orange, zested and juiced
- 1 tablespoon mirin
- 1 tablespoon grated fresh ginger
- 3 tablespoons honey
- Salt and pepper
For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags in a large zip-top bag. Place the pork chops into the bag and the bag into the refrigerator. Let marinate for 2 hours. Remove the chops from the brine and pat dry with a paper towel. Discard the brine and allow the pork chops to come to room temperature, about 20 minutes.
Prepare a grill or grill pan to medium-high heat. Place the pork chops on the grill and cook for 6 to 8 minutes per side. Remove to a plate, cover with foil and keep in a warm place while making the glaze.
For the glaze: Combine the sesame oil, soy sauce, white wine, orange zest and juice, mirin, ginger, honey and salt and pepper in a medium saucepan over medium-high heat. Bring to a low boil and reduce the heat to low. Simmer about 10 minutes.
Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.