Serves 4
510 min
Oolong and Rosemary-Brined Boneless Pork Chops
Recipe GLPR3899906b50bc06
Thick-cut boneless pork chops brined in a fragrant oolong tea brine infused with fresh rosemary and cracked peppercorns. The tea imparts a subtle floral complexity while the brine ensures the meat stays moist and tender. This elegant preparation delivers a perfectly seasoned, juicy pork chop with herbaceous notes.
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Ingredients
6 cups brewed oolong tea (from 8 tea bags or loose leaf)
1/3 cup granulated sugar
1/2 cup salt
2 fresh rosemary sprigs, leaves lightly bruised
10 black peppercorns, lightly crushed
4 boneless pork chops, 1 inch thick
Directions
Brew the oolong tea using 8 tea bags or loose leaf tea in 6 cups of water. Steep for 3-4 minutes, then remove the tea bags or strain out the leaves. Allow the tea to cool to room temperature, about 30 minutes.
In a large bowl, combine the cooled oolong tea, sugar, and salt. Stir until the sugar and salt dissolve completely. Add the bruised rosemary sprigs and crushed peppercorns to the brine.
Place the pork chops into the brine, ensuring they are fully submerged. Cover and refrigerate for at least 8 hours, or up to 24 hours for deeper flavor development.
Remove the pork chops from the brine 30 minutes before cooking to allow them to reach room temperature. Pat them dry with paper towels.
Heat a large skillet or grill over medium-high heat. Once hot, add the pork chops and cook for 5-6 minutes per side, until the internal temperature reaches 145°F when measured with a meat thermometer at the thickest part.
Transfer the cooked pork chops to a serving platter and let rest for 5 minutes before serving to preserve juices.
