Grill the chops and peaches with some delicious sweet tea to create a sweet and savory entrée.

Ingredients

Yield: 4 servings

Cook: 20 minutes

Prep: 12 - 24 hours for marinating

Equipment needed: Cowboy Charcoal, tongs, cutting board, knife.

Pork Chop Ingredients:

4 pork chops, boneless or bone in
4 peaches
1 large sprig of mint

Brine Ingredients:

18 ounces sweet tea
2 Chile de Arbol
1 tablespoon Kosher salt
1 whole head of Garlic
2 teaspoons vanilla extract
2 tablespoons mustard
2 tablespoons honey
2 cups water
1 tablespoon peppercorns
1 teaspoon Worcestershire

Preparation

The night before cooking, combine all of the brine ingredients and whisk together until dissolved
Place the pork chops in to the brine and let them marinate in the fridge for at least 12 hours. The longer the better!
Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side to create a hot and cool zone
Remove pork chops from brine and rinse with cold water. Thoroughly pat them dry
Cut peaches in half and remove the pits. Lightly oil the flesh sides
Lightly oil both sides of pork chops
Grill pork chops first, approximately 5-8 minutes per side until the internal temperature reaches 140F. Remove from grill and let rest
Place peaches on grill. Grill approximately 3-6 minutes per side until slightly softened and have some grill marks
Remove the peaches and immediately rub them with the mint springs. This will not change the flavor, but will perfume the peaches with extra brightness and freshness. It goes great with the subtle background of the vanilla in the pork chop brine
Slice the pork chops into pencil thin slices and serve with a whole peach and a few pieces of mint
Enjoy!

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