Grilled Pork Chops with Orange Glaze (Aaron McCargo, Jr.) |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.
|
|