Bourbon Sweet Tea-Brined Grilled Pork Chops with Greens and Grilled Vidalia Onion Vinaigrette

Recipe by Savannah Haseler
Photography by Kyle Ripley, Haigwood Studios

Yield: 4 servings

4 3/4-inch-thick bone-in pork chops
Sweet Tea Bourbon Brine (recipe included)
8 ounces tender spring kale, or your favorite greens
2 fresh apricots, pitted and sliced (or other seasonal fruit)
Grilled Vidalia Onion Vinaigrette to taste (recipe included)

Place pork chops in chilled Sweet Tea Bourbon Brine. Allow to sit in brine overnight in refrigerator.

Remove pork chops from brine and pat dry. Heat grill to medium. Grill pork chops, covered, over medium heat for 4 to 5 minutes on each side or until a thermometer reads 145 degrees. Let meat stand for 5 minutes before serving.

Toss greens and apricots with Grilled Vidalia Onion Vinaigrette to taste. Serve chops with dressed salad.

Sweet Tea Bourbon Brine
3/4 cup bourbon
2 1/2 cups sweet tea brine*
1/2 cup brown sugar
1/2 tablespoon allspice
1 bay leaf

For the Sweet Tea Bourbon Brine

Heat ingredients until sugar dissolves. Chill completely.
*To make sweet tea brine, bring 1 quart water, 2 tea bags, 1 cup sugar, 3/4 cup salt, and 1 lemon, quartered, to a boil until sugar and salt are dissolved. Chill.

Grilled Vidalia Onion Vinaigrette
2 Vidalia onions, halved
4 cups blended oil, divided
3 tablespoons dried thyme
1 cup sherry vinegar
1/4 cup honey
2 tablespoons minced garlic
2 tablespoons salt
2 teaspoons black pepper

For the Grilled Vidalia Onion Vinaigrette
Toss onions in 3 tablespoons blended oil and thyme. Grill onions, chill and julienne. In a bowl, not robo coupe or blender, combine with remaining ingredients.

Flavors pairing suggestion: Gerd Anselmann Pfalz Spatlese

TWAIN’S BREWPUB & BILLIARDS
211 E. Trinity Place, Decatur
404/373-0063
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