MAY 2020 SHAPE.COM 69
Grilled
Smoked Tea–Brined
Pork Chops
By Ashley ChristensenSTART TO FINISH: 9 HOURS
(INCLUDES 8 HOURS OF BRINING)
MAKES: 4
¼ cup honey
2 tablespoons Lapsang
Souchong tea leaves or other
smoked black tea
Kosher salt and freshly ground
black pepper
4 bone-in pasture-raised pork
chops (1¼ inches thick)
Vegetable oil, for brushing grill
2 large seedless cucumbers
8 scallions
6 tablespoons extra-virgin
olive oil
1 teaspoon finely grated lemon
zest, plus 1 tablespoon fresh
lemon juice
½ cup fresh torn basil, mint,
and parsley
2 pints multicolored cherry
tomatoes, halved or quartered
if large
2 tablespoons minced shallot
1 cup Greek yogurt, for serving- In a large saucepan over
medium, heat honey until it
begins to bubble. Add tea leaves,
and stir until aromatic (it will smell
a little like a campfire), about
2 minutes. Add 8 cups water,
increase heat to high, and bring
to a boil. Add ½ cup salt, stirring,
until it dissolves. Remove from
the heat. Let cool to room
temperature. Strain cooled brine
into a 9-by-13-inch baking
dish. Discard solids. Add pork
to brine. Refrigerate, covered,
8 to 12 hours. - Preheat grill to high heat, and
lightly oil grates. Remove pork
from brine, and pat dry with
paper towels. Season with salt
and pepper. Place pork on hot-
test part of grill for 2 minutes.
Using tongs, rotate about
90 degrees. Cook 2 minutes more.
Flip, and repeat on other side. - Move pork to cooler part of the
grill, or lower heat to medium.
Cook until an instant-read
thermometer reads 135°, about
5 minutes more. Remove from
heat, and place on a rack. Let
rest 15 minutes. - Meanwhile, place cucumbers
and scallions on the hottest
part of the grill. Using tongs,
rotate the vegetables every few
SMOKE SHOW
Tea leaves give
these pork chops
a rich, satisfying
smokiness that’s
balanced by the
fresh tomato
relish.minutes, charring the outside
while keeping the center
crunchy, about 8 minutes for
the cucumber and 4 minutes
for the scallions. Transfer
vegetables to a work surface.- Slice cucumbers lengthwise
and then into ¼-inch-thick half-
moons, and transfer to a medium
bowl. Slice the scallions in
¼-inch-thick pieces, and add to
the bowl. Toss with 2 tablespoons
oil and the lemon zest and juice;
season with salt and pepper.
Add herbs, and toss to combine.
6. In a medium bowl, toss the
tomatoes with the shallot.
Season generously with salt,
and toss to combine. Let sit
at room temperature until
tomatoes release their liquid,
10 minutes. Gently stir in the
remaining ¼ cup oil, and
season with pepper.
7. Spread yogurt on the bottom
of 4 plates. Place pork on top
of yogurt, and spoon the tomato
relish and any juices over
the pork. Serve the cucumber
salad on the side.
SHA0520FSFEA.indd 69 FINAL CONTENT 3/12/20 6:15 PM