Jul 14 2026
Restaurants›440 Main›Sweet Tea Brined Pork Chop Recipe

Sweet Tea Brined Pork Chop Recipe

Inspired by 440 Main
Time3h
Serves4

Bone in Pork Chop, Smoked Cream Corn, Lardons, Peach and Jalapeño Chutney, Basil

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Ingredients

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Pork Chop

Smoked Cream Corn

Lardons

Peach and Jalapeño Chutney

Garnish

Method

Brining the Pork Chops

  1. 1

    Prepare the Brine

    In a large pot, combine water, sugar, salt, and black tea bags. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat.

  2. 2

    Cool and Add Ice

    Let the brine cool to room temperature. Stir in ice to cool it down further.

  3. 3

    Brine the Chops

    Place the pork chops in a large container and pour the cooled brine over them. Ensure they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Preparing Smoked Cream Corn

  1. 4

    Prepare the Corn

    Remove the kernels from the corn cobs using a sharp knife. Discard cobs.

  2. 5

    Cook the Corn

    In a skillet, melt butter over medium heat. Add corn kernels, salt, black pepper, and smoked paprika. Stir and cook for about 5 minutes.

  3. 6

    Add Cream

    Pour in the heavy cream and simmer for an additional 5 minutes, stirring occasionally until thickened.

Cooking Lardons

  1. 7

    Cook the Bacon

    In a separate skillet, cook the thick-cut bacon over medium heat until crispy. Remove from skillet and drain on paper towels. Chop into small pieces.

Making Peach and Jalapeño Chutney

  1. 8

    Combine Ingredients

    In a saucepan, combine diced peaches, jalapeño, onion, cider vinegar, brown sugar, grated ginger, and salt.

  2. 9

    Cook the Chutney

    Bring the mixture to a boil over medium heat. Reduce heat and let simmer for about 20 minutes, stirring occasionally until the chutney thickens.

Cooking the Pork Chops

  1. 10

    Preheat Grill or Skillet

    Heat your grill or skillet over medium-high heat.

  2. 11

    Cook the Chops

    Remove pork chops from brine, pat dry, and grill or sear in the skillet for about 5-7 minutes per side or until internal temperature reaches 145°F (63°C).

Plating

  1. 12

    Serve the Dish

    On each plate, place the pork chop, a serving of smoked cream corn, sprinkle with crispy lardons, and top with peach and jalapeño chutney. Garnish with fresh basil leaves.

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