How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tea-Brined Porterhouse Chops?

You need 13 ingredients. The key ingredients include: 4 porterhouse (bone-in loin) pork chops 1 1/2 thick, 2 tablespoons butter, 1 bunch kale or mustard greens, washed, stems removed, torn into bite size pieces, 15 ounces black-eyed peas black-eyed, and more.

Is Tea-Brined Porterhouse Chops suitable as meat & poultry?

Yes, Tea-Brined Porterhouse Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Tea-Brined Porterhouse Chops?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tea-Brined Porterhouse Chops Recipe

Name: Tea-Brined Porterhouse Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 porterhouse (bone-in loin) pork chops 1 1/2 thick; 2 tablespoons butter; 1 bunch kale or mustard greens, washed, stems removed, torn into bite size pieces; 15 ounces black-eyed peas black-eyed; 1/4 cup heavy cream; salt; pepper; lemon juice To taste; 2 cups water; 5 tablespoons salt; 3 tablespoons sugar; 3 tablespoons black tea loose; 3 cups ice

1

To make the Black Tea Brine: In a saucepot, combine the water, sugar, black tea and bring to a simmer. Stir until the sugar and salt dissolve, and then remove from heat. Allow the tea to steep for 3 to 5 minutes. Strain the mixture and combine with ice. Cool the mixture fully before submerging the pork chops.Brine the chops overnight (up to 8 hours) in a self-sealing bag or a container large enough to hold the chops, ensuring they are fully submerged.

2

To make the chops in the oven: Preheat oven to broil. Remove the brined chops and pat dry. Season the chops with salt and place on broiler pan, cook 2-3 minutes until seared on the first side, flip and sear 2-3 minutes until browned on both sides. When the chops are browned to your liking, lower the oven temperature to 350 degrees F. Move broiler pan with chops to the center rack of the oven, cook 12-16 minutes more or until an internal temperature reaches between 145 degrees F. (medium-rare) to 160 degrees F. (medium). Allow to rest for 3 minutes.

3

To make the chops on an outdoor grill: Preheat a grill with two zones of heat, medium high and medium. Remove the brined chops and pat dry. Season the chops with salt and place on the medium-high zone of the grill, searing 2-3 minutes per side. When the chops are browned to your liking, move them to the cooler medium zone to finish cooking. Cook for 12-16 minutes or until an internal temperature reaches between 145 degrees F. (medium-rare) to 160 degrees F. (medium). Allow to rest for 3 minutes.

4

To make the greens: Place a saute pan over medium heat and add the butter and greens. Saute until the greens wilt slightly, and then add 2 cups of black-eyed peas to warm them through. Add the heavy cream, season with salt and pepper and continue to cook and reduce until the cream coats the greens and peas. Taste and season with lemon juice and more salt and pepper if necessary.

Tea-Brined Porterhouse Chops

How did you like this recipe?

Frequently Asked Questions