Sweet Tea Brined Pork Chops

This recipe took us a couple of tries but I think in the end we nailed it. We used a brine to infuse the pork with flavor and then merely used pepper to season before cooking in browned butter. If you are wondering what a brine is you can read our turkey recipe where I attempt to explain it, or you can read this post. This was written by my sister-in-law’s brother, Graham Fontes, and he explains the process better than I ever could. He is an amazing chef at Pinzimini in Arlington, Virginia. His post also has a killer brine recipe that will make any meat delicious. You should also add his blog to your google reader or whatever you use to follow blogs because he has some great recipes that you don’t want to miss.

Sweet Tea Brined Pork Chops
3 thick cut pork chops
1/2 gallon sweet tea
1/2 cup salt
1/4 cup brown sugar
2 cloves garlic, minced
1/2 tsp red pepper flakes

The day before you make the pork chops, combine the sweet tea, salt, brown sugar, garlic and red pepper flakes in a small pan and heat over medium-high heat until salt and sugar are dissolved. Refrigerate overnight (or at least until the brine is cool if you are short on time).

Place the pork chops in the brine and let them sit for 3-3/2 hours. Remove the chops from brine and rinse with cold water.
Pat dry and season the chops with pepper. DO NOT SALT! The brine took care of that.

In a saute pan brown 2 tbs of butter. When butter is ready, cook the chops in the pan for about 5 minutes on each side depending on how thick your chops are. If they are bone-in they may take a little longer. If they are pretty thin they make be less. When the chops are cooked remove from the pan and let them rest for at least 5 minutes so all the tasty juices don’t run out when you cut into them.

Comments are closed.

2024 © Mandy and Jace is proudly powered by WordPress
Entries (RSS) Comments (RSS) | Esther Theme By Patrick