Grilled Sweet-Tea Brined Pork Chops with Peach Salsa

You might not want to serve this the same night you are serving the sweet tea pie and sweet tea to drink. People might think you have a problem.

6 cups water, divided

8 tea bags

1 cup sugar

1 large lemon, quartered

⅓ cup kosher salt

1 teaspoon black pepper

1 clove garlic, chopped

8 (6- to 8-ounce) pork chops, 1 inch thick

Peach Salsa (recipe follows)

Bring 3 cups water to a boil in a medium saucepan. Add the tea bags, sugar, lemon, kosher salt, black pepper, and garlic. Let steep for 10 minutes. Remove the tea bags. Add the remaining 3 cups of water. Pour the ingredients into a nonreactive dish and place the liquid in the refrigerator until completely cold. Add the pork chops, cover, and keep refrigerated for 8 hours. Prepare the grill, either charcoal or gas, to medium heat. Dry the pork chops with a paper towel and grill 4 to 5 minutes per side, until brown on both sides. Remove to a serving platter and cover with foil to keep warm. Serve with Peach Salsa.

Makes 6 to 8 servings.