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Sweet Tea Brined Pork Chops with Grilled Peaches

Prep Time:

120 mins.

Cook Time:

10 mins.


4 servings

Brined and glazed with Luzianne® Sweet Tea and a dash of lemon juice, these chops are full of 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 water2 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 (for the brief this is the brew time), 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 Let stand 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.