Sweet Tea brined pork chops with glaze

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

BRINE: Combine 1 cup of the water with brown sugar and salt in a medium-sized saucepan and bring to a simmer, stirring, to dissolve the salt and sugar. Once the sugar is dissolved remove from the heat and add tea bags. Let steep for 5 minutes (for the brief this is the brew time), then remove bags and discard. Pour in remaining 3 cups of cold water. When brine is completely cooled, pour over pork chops. (The pork chops can be brined in a baking dish or a resealable bag; just be sure they are completely covered.) Place pork chops in refrigerator for at least 2 hours and up to 4 hours.

Step 2

GLAZE: Bring 1 cup of water to a boil and then remove from heat. Add tea bags and fresh mint and Let stand for 15 minutes. Remove tea bags and mint leaves and add cane syrup and vinegar; bring to a brisk simmer. Reduce heat and continue to cook glaze, stirring occasionally, until thick and syrupy and reduced by half, about 20 minutes. Add lemon juice and cook for 2 minutes longer. (Makes about ⅓ cup. Glaze can be made up to 2 days in advance and refrigerated in a sealed container.)

Step 3

PORK CHOPS: Set grill to high heat. Remove pork chops from brine, pat dry and brush them with avocado oil. Grill pork chops until 125 degrees, then reduce heat to low and brush on the glaze. Cook until middle reaches 140 degrees, continuing to brush on more glaze. Transfer from grill to a platter and tent with foil.

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