Sweet Tea-Brined Pork Chops with Pepper Relish
- Level: Intermediate
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 449
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 48
- Dietary Fiber
- 2
- Sugar
- 42
- Protein
- 29
- Cholesterol
- 92
- Sodium
- 609
- Total: 2 hr 35 min (plus 8-hour brining)
- Active: 45 min
Ingredients
4 orange pekoe tea bags
1 cup sugar
Kosher salt
6 bay leaves (preferably fresh)
1 tablespoon coriander seeds
4 bone-in center-cut pork chops (2 inches thick; about 5 pounds total)
2 red bell peppers, chopped
1/2 onion, diced
2 Fresno chile peppers, seeded and chopped
1/4 cup apple cider vinegar
1/4 cup apricot preserves
Freshly ground pepper
Vegetable oil, for the grill
Directions
- Make the brine: Bring 6 cups water to a boil in a large pot. Turn off the heat, add the tea bags and let steep 10 minutes. Discard the tea bags. Stir in 3/4 cup sugar, 1/2 cup salt, the bay leaves and coriander seeds. Cook over low heat, stirring, until the sugar and salt are dissolved, about 3 minutes. Remove from the heat, pour into a large heatproof pitcher (reserve the pot) and let cool to room temperature, about 30 minutes. Refrigerate the brine until very cold, at least 1 hour. Pour the brine into the reserved pot and add the pork chops. Cover and refrigerate 8 hours or overnight.
- Meanwhile, make the pepper relish: Put the bell peppers, onion and chiles in a food processor and pulse 2 or 3 times until slightly broken down but not pureed. Transfer to a small saucepan and add the vinegar, preserves, remaining 1/4 cup sugar and 1/4 teaspoon salt. Bring to a boil, then lower the heat and simmer until slightly reduced but still juicy, about 10 minutes. Remove from the heat, transfer to a serving bowl and refrigerate until ready to serve. (You can make the relish up to 1 day ahead.)
- Preheat a grill to medium. Oil the grill grates. Remove the pork chops from the brine and pat dry. Season the chops with salt and pepper. Grill, covered, until well-marked, 14 to 16 minutes (rotate the chops 90 degrees if they get too dark). Flip the chops and cook, covered, until well-marked on the other side and a thermometer inserted sideways into the center registers 145 degrees F, 14 to 16 more minutes. Transfer to a cutting board and let rest about 10 minutes. Serve with the relish.