Sweet Tea Brined Pork Chops
Southern sweet tea isn't just for drinking! This surprising brine infuses thick-cut pork chops with moisture and subtle sweetness, creating the juiciest, most flavorful chops you've ever grilled.
Prep Time
15m
Cook Time
12m
Servings
4
Difficulty
Medium
Nutrition Per Serving
fat
14
carbs
8
fiber
0
protein
42
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Ingredients
Shop- For the brine:
- 4 cups brewed sweet tea, cooled (use 4 tea bags, 1/2 cup sugar)
- 1/4 cup kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon black peppercorns
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 cups ice water
- For the pork chops:
- 4 bone-in pork chops (1 to 1.5 inches thick)
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Fresh thyme for garnish
Instructions
Make brine: In a large pot, combine sweet tea, kosher salt, brown sugar, peppercorns, thyme sprigs, and bay leaves. Stir until salt and sugar dissolve completely.
Add ice water to cool brine completely. It must be cold before adding meat.
Place pork chops in a large zip-top bag or container. Pour brine over chops, ensuring they're fully submerged.
Refrigerate 4-6 hours (no more than 8 hours or meat can get too salty).
Remove chops from brine. Pat completely dry with paper towels - this is crucial for getting a good sear.
Discard brine. Let chops sit at room temperature 20-30 minutes before cooking.
Mix together brown sugar, smoked paprika, garlic powder, and black pepper. Rub mixture over both sides of chops.
Brush grill grates or pan with olive oil. Place chops on grill.
Grill 5-6 minutes per side until internal temperature reaches 145°F. Don't move them until ready to flip!
Remove from grill and tent with foil. Let rest 5 minutes before serving.
Garnish with fresh thyme sprigs and serve with your favorite Southern sides.
Chef's Comfy Tip
The magic of brining makes pork chops nearly impossible to dry out! The sweet tea adds a subtle sweetness that pairs beautifully with the smoky seasoning. Serve these with collard greens and mac and cheese for a true Southern feast. Leftover chops are amazing sliced over a salad or in a sandwich!
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