Serve with creamed peas and greens.
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- 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.
- 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.
- 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.
- To make the greens: Place a sauté pan over medium heat and add the butter and greens. Sauté 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.