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Sweet Tea Brined Pork Chops with Maple-Bourbon Glaze

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Ingredients

• For the brined pork chops,

• 1/2 cup boiling water
• 3 Tablespoons salt
• 1 cup ice
• 4 cups refrigerated sweet tea
• 1 Tablespoon Worcestershire sauce
• 4 large pork chops (bone-in or boneless, as desired)

• For the glaze,

• 1/4 cup maple syrup
• 1/4 cup sweet tea
• 2 Tablespoons bourbon
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon chili powder

• For the summer fruit relish,

• 2 ripe peaches, pitted and diced
• 3/4 cup ripe cherries, pitted and quartered
• 1 Tablespoon maple syrup
• 1 teaspoon bourbon
• 2 Tablespoons sweet tea

Instructions

1. In a measuring cup, stir together boiling water and salt until dissolved. Place ice in a 3-4 quart plastic container with lid. Add the hot salt water, sweet tea, maple syrup and Worcestershire to container. Submerge pork chops in liquid, seal with lid and place in refrigerator for at least 8 hours or up to 2 days.
2. To make the basting sauce, combine all glaze ingredients in small saucepan over medium heat for 8-12 minutes or until reduced by half and thickened until syrupy.
3. Combine all relish ingredients in a small mixing bowl, tossing to combine. Refrigerate until ready to serve.
4. Preheat gas or charcoal grill on medium-high. Remove chops from brine and dry well with paper towels. Place chops on well-oiled grill. Sear for 2-3 minutes, rotate 1/4 turn, and sear for 2-3 minutes more. Flip chops over. Baste top with glaze, repeating every 2 minutes until done in center (approximately 3-5 minutes). Let meat rest off grill (covered with foil) for 5 minutes. Top with a generous amount of fruit relish. Serves 4.

Notes