Boneless pork chops are brined in sweet tea and quickly grilled for an incredible flavor and juicy texture!
pinch of black pepper
4black tea bags
1.5lbsboneless pork chopsI had four chops
In a saucepan, combine the water, sugar, salt, molasses, bay leaf, black pepper and black tea bags. Whether or not you cut your bags open is up to you (I liked having the specks of tea on my pork so I cut mine open). Bring the mixture to a boil, then place the pot in an ice bath to cool. Once the mixture is cooled, add the pork chops, and stick it in the fridge for 4 hours.
When the pork chops have finished brining, dry them VERY well with a paper towel. Discard the brine.
Heat up a grill to medium high heat and grill for about 4 minutes on each side (this time will vary slightly with the size of your pork chops). I like to cook them to 150-155 degrees F, and they will rise to 155-160 by the time they are done resting. Enjoy!!!