- 4 pork chops (1t-bone, 1/2-2 inch thick, brined overnight in Black Tea Brine)
- 2 tablespoons butter
- 1 bunch turnip greens (washed, stems removed, torn to bite sized pieces)
- 2 cups field peas (cooked in their liquor)
- 1/4 cup heavy cream
- lemon juice (To taste)
- 2 quarts water
- 1 1/4 cups salt
- 3/4 cup sugar
- 3/4 cup black tea (loose)
- 3 quarts ice
- 1. For the Black Tea Brine: In a saucepot, combine the water, sugar, black tea and bring to a simmer. Stir until the sugar and salt are dissolved and remove from the 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 T-bone chops. Brine the chops overnight or up to 8 hours.
- 2. Preheat a grill to medium high heat and preheat the oven to 350°F. Remove the brined chops and dry them well. Season with salt and grill over the fire until seared well on all sides. Place the chops on a sheet pan lined with a roasting rack and finish in the oven until they have reached an internal temperature of 135°F. Remove from the oven and allow to carry over to 145°F.
- 3. Place a sauté pan over medium heat and add the butter and turnip greens. Sauté until the greens are just wilted, then add 2 cups of field peas plus a small amount of the liquor. 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.