SWEET TEA FRIED PORK CHOPS ON THE BLACKSTONE GRIDDLE

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=dq04AXDtOIY

Seasoned boneless center cut pork loin chops marinated in sweet tea for deliciously moist and tender pork chops. Not only does this marinade provide a sweet savory flavor, but also helps to caramelize the chops for a beautiful color when you fry them up on the Blackstone griddle. • Shopping List: • Two 4 ounce boneless center cut pork loin chops • 2 quart water • 3 black tea bags • 1 cup white sugar for the tea • ½ cup dark brown sugar for the brine • 1 tps. cayenne pepper for the brine • 1 tps. course black pepper for the brine • ½ tsp. red pepper flakes for the brine • 1 cup buttermilk • 1 cup seasoned flour (1 tsp. garlic powder, 2 tsps. Kosher salt, ½ tsp. course black pepper, 1 tsp. white sugar) • Sprinkle of kosher salt and course black pepper for chop seasoning • ¼ cup Canola or vegetable oil for frying. • • Directions: • Boil the water and add the tea bags. Remove from the heat. Add the sugar and stir and cool completely. Add ice to hasten the cooling if you desire. (DO NOT ADD THE BOILING HOT TEA TO THE CHOPS OR IT WILL START COOKING THEM) • Pound out the chops until about ¼ inch thick. • Add the chops to a zip-lock bag. Mix the brine ingredients, add to the bag and shake well. Then pour in enough of the tea to cover the chops. Make sure to stir the tea before adding it to the bag. Place in the fridge for 6 hours to overnight. Overnight is preferred. • After marinating the chops, add the flour and buttermilk to separate bowls/pans. Season the flour with the salt, pepper, garlic powder and sugar. Mix to combine. • First dredge the chops in the seasoned flour then in the buttermilk. Let the excess buttermilk drip off then re-dredge into the seasoned flour. Shake off any excess. Let set for about 10 minutes. • Heat the Blackstone on high heat. When it’s heated add the oil. Do not spread. You want it to somewhat pool for the frying of the chops. • Place the chops in the oil and fry about 3 minutes per side until golden brown and crisp. While cooking you may have to add a bit more oil to keep the breading from drying out. • When the chops are golden brown remove them and let rest for about 5-10 minutes covered lightly. • Serve atop a bed of roasted garlic mashed taters and alongside your favorite sides or as a sandwich. • Enjoy! • Sweet Tea Image courtesy of: • Awe Filled Homemaker • Blackstone Griddles • https://www.blackstoneproducts.com/ • • Boo’s Block Cutting Board: • www.johnboos.com/ • • Music: “Badass” Bensound.com • License: Creative Commons • Standard License • End Screen Image: • Filmora.com/io (Wonderland) • Also follow me on: • Youtube: / richardinthekitchen • • Facebook: / richard.peavy.71 • Facebook/Richard in the Kitchen: / 187855154994256 • Twitter: https://twitter.com/RITK_2017?lang=en • Linkedin: / richard-peavy-a0b54835 • Instagram: https://www.instagram.com/richardpeav...

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