Sweet Tea Brine for Pork Chops

1 quart water

2 Strawberry Peach flavored, Silver Service brand tea pods

1 small orange halved

1 tablespoon molasses

1 small onion, thinly sliced

1 teaspoon salt

2 teaspoons whole coriander seeds

2 teaspoons whole black peppercorns

6 whole allspice berries

6 whole cloves

4 cloves garlic, mashed flat with the back of a knife

4 sprigs thyme

1 sprig rosemary

1 bay leaf, preferably fresh

2 cups ice

4 (10- to 12-ounce) bone-in pork loin chops

In a non stick skillet on medium. Lightly toast the cloves, allspice berries, thyme, rosemary, black peppercorns and coriander seeds just long enough to start smelling the aromas. This helps them to release their oils.

In a large pot over medium high heat, combine the water, tea pods, salt, molasses, onion, orange halves, toasted herb and spices, garlic and bay leaf. Bring to a boil. Remove from heat. Transfer to a seal-able container. Add ice and let cool to room temperature.

Remove tea pods. Add pork chops, seal and refrigerate for 24 hours. Remove the pork chops from the brine. Pat dry with paper towels; set aside at room temperature while preheating the grill or skillet. At this point you can lightly season with salt and pepper and go straight to the grill or oven. You can also dredge and coat these for your favorite skillet fried recipe.