DEREK DOLLAR’S SWEET TEA BRINED KUROBUTA PORK CHOP WITH ROASTED FINGERLING SWEET POTATOES, WILTED MUSTARD GREENS AND VIDALIA ONION-BUTTERMILK PUREE

Derek Dollar of Milton’s Cuisine & Cocktails likes brines as a way to increase the juiciness of meat and add flavor. He created this sweet tea brine specifically for pork and chicken.

“I like dark tea so much I thought a tea brine would be delicious.”

Leaving the pork chops in the brine for 48 hours works if you have really thick, like 2-inch thick, pork chops. If yours are a thinner, try brining them for 24 hours instead.

The brine recipe will give you enough to cover 4 pork chops, so feel free to double this recipe and throw a dinner party. Sweet Tea Brine (see recipe) 2 (12-ounce) Kurobuta bone-in loin

pork chops, 2-inch thick Roasted Fingerling Sweet Potatoes

(see recipe)

Wilted Mustard Greens (see recipe) 1/2 cup Vidalia Onion-Buttermilk

Puree (see recipe)

Arrange pork chops in a nonreactive baking dish or a food-safe plastic bag. Pour brine over chops and cover. Refrigerate for 48 hours.

When ready to serve, remove chops from brine. Discard brine and dry chops. Preheat oven to 400 degrees. Heat grill to 400 degrees. Brush grill grates with oil.

Grill pork chops 2 minutes, then rotate 90 degrees and grill 3 minutes more.

Turn pork chops and repeat on second side.

Move chops to a baking sheet and

put in oven for 10 minutes or until pork reaches 145 degrees.

Remove from oven, lightly cover and allow to rest 3 minutes before serving.

Serve with sweet potatoes, mustard greens and onion-buttermilk

puree. Serves: 2

Per serving: 663 calories (percent of calories from fat, 68), 43 grams protein, 10 grams carbohydrates, 1 gram fiber, 49 grams fat (18 grams saturated), 170 milligrams cholesterol, 682 milligrams sodium.

STYLING BY CHEF DEREK DOLLAR. CONTRIBUTED BY CHRIS HUNT