This Memorial Day, brine some pork chops, fire up the grill, and coat them in a sweet tea glaze. Don't forget to brew a big pitcher of sweet tea for drinking.
The Runaway Spoon
Memorial Day is coming and marks the official start of summer party season. Millions of people will be firing up the grill for the long weekend and beyond, and here in the South, they’ll be making endless pitchers and jugs of ice cold sweet tea to keep things cool. So I decided to combine the two for the perfect summer meal.
I’ve always found that brining is a great tool when cooking pork on the grill. It keeps a meat that can quickly dry out juicy and tender. I have seen many recipes for brining various meats in tea, and they’ve made me curious. But I wanted to take that sweet tea flavor one step further, giving the pig the full Southern treatment. There’s a subtle flavor infused through the meat, but it is the sweet and tangy glaze that takes it up that extra notch.
So fire up the grill and brew up a pitcher and celebrate summer Southern style.
Grilled sweet tea glazed pork chops
For the chops:
4 cups water
1/2 cup sugar
1/2 cup kosher salt
4 black tea bags
4 sprigs fresh mint
4 boneless center cut pork chops
1. Stir 2 cups of water, the sugar and salt together in a saucepan. Bring to a boil, stirring to dissolve the sugar and salt.
2. Remove from the heat and add the tea bags and mint. Leave to cool, then remove the tea and mint and stir in the remaining 3 cups of water.
3. Place the pork chops in a flat container or a ziptop bag placed on plate. Pour the cooled brine over the chops and refrigerate for eight hours, but up to 12 is fine.
For the glaze: