Sweet Tea Brined and Glazed Pork Chops with grilled peaches on a serving tray
3 Votes
Rate This Recipe

Sweet Tea Brined Pork Chops with Grilled Peaches

Brew Time:


Brined and glazed with Luzianne® Sweet Tea and a dash of lemon juice, these chops are soaked in sweet and sour flavor. We paired them with grilled peaches but feel free to use plums or nectarines. Serve with a side salad for a quick and easy al fresco dinner.


    • 4 center cut, boneless pork chops


      • 4 cups water
      • ½ cup dark brown sugar
      • ¼ cup coarse salt
      • 2 Luzianne® Iced Tea bags, family size
      • 2 tablespoons olive oil, to brush on pork chops before cooking


      • 1 cup water
      • 2 Luzianne® Iced Tea bags, family size
      • 2 sprigs fresh mint
      • ⅓ cup Steen's cane syrup (or dark brown sugar)
      • 2 tablespoons apple cider vinegar
      • 1 tablespoon lemon juice


    • 4 peaches, pitted and halved
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon chopped fresh rosemary
    • 1 teaspoon coarse salt
    • Freshly ground black pepper, to serve


  1. BRINE: Combine 1 cup of the water with brown sugar and salt in a medium-sized saucepan and bring to a simmer, stirring, to dissolve the salt and sugar. Once the sugar is dissolved remove from the heat and add tea bags. Let steep for 5 minutes, then remove bags and discard. Pour in remaining 3 cups of cold water. When brine is completely cooled, pour over pork chops. (The pork chops can be brined in a baking dish or a resealable bag; just be sure they are completely covered.) Place pork chops in refrigerator for at least 2 hours and up to 4 hours.
  2. GLAZE: Bring 1 cup of water to a boil and then remove from heat. Add tea bags and fresh mint and allow to steep for 15 minutes. Remove tea bags and mint leaves and add cane syrup and vinegar; bring to a brisk simmer. Reduce heat and continue to cook glaze, stirring occasionally, until thick and syrupy and reduced by half, about 20 minutes. Add lemon juice and cook for 2 minutes longer. (Makes about ⅓ cup. Glaze can be made up to 2 days in advance and refrigerated in a sealed container.)
  3. PORK CHOPS: Set grill to high heat. Remove pork chops from brine, pat dry and brush them with olive oil. Grill pork chops for 4 minutes per side, then reduce heat to low and brush on the glaze. Cook for another 1 to 2 minutes per side, continuing to brush on more glaze. Transfer from grill to a platter and tent with foil.
  4. PEACHES: Toss peach halves in olive oil, rosemary and salt. Transfer peach halves, cut side down, to grill and cook for 4 to 5 minutes on each side, brushing them with any remaining olive oil. Season peaches with ground black pepper to taste, plate with the pork chops and serve immediately.