Fire & Flavor’s Sweet Tea Brine yields the juiciest pork chops with just 30 minutes of brining. You may be tempted to skip this step, but we highly recommend giving it a try. You will be hooked! Chimichurri Sauce can be made ahead of time, store in fridge, and bring to room temperature before serving. The leftovers are delicious drizzled over planked salmon, grilled chicken, and vegetables.
Prep Time: 30 minutes (including brine time)
Cook Time: 10-15 minutes
Yields: 6 servings
1 cup packed, fresh parsley
½ cup olive oil
1/3 cup red wine vinegar
¼ cup packed, fresh cilantro
¼ cup packed, fresh mint
1 garlic clove, peeled
½ teaspoon ground cumin
½ teaspoon kosher salt
6 – (10-ounce) bone-in pork chops, about ¾” thick
1 package Fire & Flavor Sweet Tea Brine
2 teaspoons olive oil
FIRST Brine pork chops for 30 minutes, according to package directions. While pork is brining prepare grill to medium-high heat, about 400°F. Puree Chimichurri ingredients in a blender until smooth and set aside.
NEXT Remove pork from brine, pat dry, drizzle with olive oil, and season with freshly ground black pepper.
LAST Grill pork for about 5-6 minutes per side, until nicely browned and meat thermometer inserted in thickest part of pork registers 140°F. Remove from grill, let rest five minutes, and drizzle with Chimichurri sauce to serve.