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