Broadcast on WLOS 13, June 15, 2022

Culinary Arts Instructor Chef Stephen Hertz is featured on the Carolina Kitchen with WLOS News 13 in a series of four segments featuring A-B Tech instructors.

Grilled Pork Chop with Peach Chutney

Pork Chop:

Ingredients:

• 4 Each Bone-In Pork Loin Chop (8 oz. each or 6 oz. each boneless)
• 5 Cups Black Tea Brine
• 2 Cups Water
• 1/4 Cup Granulated Sugar
• 3 Tbsp. Kosher Salt
• 1 oz Sorghum Molasses
• 4 Each Black Tea Bags
• 1 Each Bay Leaf
• 1 Each Anise Star
• 1 Each Cinnamon Stick
• 1 Tsp Black Peppercorns
• 2 Sprigs of Fresh Thyme
• 3 cups Ice

Directions:

1. Prepare Brine by bringing water, sugar, salt, and molasses to a boil.
2. Turn off the heat and add in the remaining ingredients.
3. Remove tea bags after 15 minutes.
4. Add ice to brine and mix until completely melted.
5. Add pork chops to brine and soak for at least six hours in the refrigerator.
6. After the time has passed remove the Pork from the brine, rinse under cold water, and pat dry with paper towels.
7. Hold pork chops on a wire rack over a sheet pan as you preheat your grill to medium-high heat.
8. When fully preheated place the pork on the grill.
9. Cook for 4-6 minutes per side, giving a quarter-turn halfway through.
10. Cook the pork until a thermometer inserted into the thickest part of the chop registers the USDA recommended temperature of 145°F.
11. Let the meat rest for at least 5 minutes, then serve.

Peach & Fennel Chutney:

Ingredients:

• 1 tbsp Coconut Oil
• 1 Each Shallot, Julienned
• 1/2 Each Fennel Bulb, Diced
• 2 Pounds Fresh Peaches (Pit Removed, Sliced into wedges)
• 3 Each Thai Chili’s, (Sliced, Seeds Removed)
• 3 fl oz. Bourbon
• 3 fl oz. Honey
• 2 fl oz. Cider Vinegar
• 1 oz. Lemon Juice
• 1 sprig of Mint Leaves, (Chopped)
• 3 sprigs Italian Parsley, (Chopped)
• 2 sprig Tarragon, (Chopped)
• As Needed Kosher Salt