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Categories:
kosher salt salt black peppercorns bay leaf honey black tea sesame oil soy sauce white wine orange mirin ginger honey salt
Viewed: 49 - Published at: 9 years agoIngredients
- 1/2 cup kosher salt
- 1 tablespoon smoked salt
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 cup honey
- 4 tea bags black tea
- 4 (6-ounce) bone-in pork chops
- 1 tablespoon toasted sesame oil
- 3 tablespoons low-sodium soy sauce
- 1/2 cup white wine
- 1 orange, zested and juiced
- 1 tablespoon mirin
- 1 tablespoon grated fresh ginger
- 3 tablespoons honey
- Salt and pepper
Method
- For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags in a large zip-top bag.
- Place the pork chops into the bag and the bag into the refrigerator.
- Let marinate for 2 hours.
- Remove the chops from the brine and pat dry with a paper towel.
- Discard the brine and allow the pork chops to come to room temperature, about 20 minutes.
- Prepare a grill or grill pan to medium-high heat.
- Place the pork chops on the grill and cook for 6 to 8 minutes per side.
- Remove to a plate, cover with foil and keep in a warm place while making the glaze.
- For the glaze: Combine the sesame oil, soy sauce, white wine, orange zest and juice, mirin, ginger, honey and salt and pepper in a medium saucepan over medium-high heat.
- Bring to a low boil and reduce the heat to low.
- Simmer about 10 minutes.
- Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.
