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Spiced Tea Brined Grilled Pork Chops

Organic Sri Lanka black tea brined pork chops

These chops are guaranteed aromatic, juicy and tender!  The spiced tea brine infuses the subtle nuances of our Organic Sri Lanka black tea with cinnamon and allspice, resulting in unforgettable moist chops.  The key to success is to plan ahead.  Make the brine the day before and submerge the chops for 24 hours.  An easy way to do this is to place a gallon size sealable plastic bag into a large bowl then pour the cooled brine into the bag, add the chops and seal.  Make the day before and store in the refrigerator until you're ready to cook the next day.  We served this with 'Apple, Potato, and Onion Gratin' published by Bon Appetit.  The sweetness of the apples and caramelized onions pairs perfectly with the aromatic chops.

Spiced Tea Brined Grilled Pork Chops


 For Brine

2 quarts water

1/4 cup kosher salt

1/4 cup brown sugar

1/4 cup granulated sugar

1/4 cup loose leaf Organic Sri Lanka black tea

4 cinnamon sticks

1 Tablespoon allspice berries

1 Tablespoon crushed black peppercorns

2 bay leaf

2 garlic clove, crushed


For Rub

1 tsp fresh cracked pepper

1 tsp ground coriander

1 tsp ground cumin

1 tsp paprika

½ tsp ground coriander

½ tsp ground cinnamon

½ tsp ground nutmeg

4 pork chops

¼ cup coarsely chopped Italian parsley


For the brine:

In a large pot combine water, salt, sugars, tea, cinnamon, allspice, peppercorns, bay leaf and garlic.  Bring to a boil, then reduce heat and simmer for 2 minutes.  Let cool to room temperature.  When cool, submerge chops and refrigerate overnight.

When ready to grill, remove from brine, rinse and pat dry.

For the rub:

Combine all rub ingredients in a small bowl and blend well.

Rub chops on both sides with a light sprinkling of rub mixture.  Prepare a grill and grill to desired doneness, about 3-5 minutes per side depending on thickness, or until nicely browned with grill marks.  (An easy way to check for doneness is to pierce chop along side the bone, juice should be clear not red)  Serve garnished with parsley.


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