Aaron McCargo Jr has a recipe fit for a Spring feast!
Prep: 20 min
Inactive: 2 hr 20 min
Cook: 25 min
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
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.
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