Sweet Tea-Brined Grilled Pork Chops with Peach Salsa

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Juicy pork chops brined in sweet tea for tenderness, grilled to perfection, and topped with a fresh peach salsa bursting with citrus and herbs. This American Southern-inspired pork recipe, ready in about 35 minutes, pairs bone-in pork chops, black tea bags, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (1-inch thick) bone-in pork chops
• 4 black tea bags
• 4 cups water
• 1/4 cup brown sugar
• 2 tbsp kosher salt
• 2 medium, diced ripe peaches
• 1/2, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1 small, seeded and minced jalapeño
• 2 tbsp fresh lime juice
• 2 tbsp, chopped fresh cilantro
• 1 tbsp olive oil
• 1/2 tsp black pepper

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a large pot, bring 4 cups water to a boil. Remove from heat and steep 4 black tea bags for 5 minutes. Remove tea bags, then stir in 1/4 cup brown sugar and 2 tbsp kosher salt until dissolved. Let the brine cool completely.
2. Step 2: Submerge 4 bone-in pork chops (1-inch thick) in the cooled sweet tea brine and refrigerate for 2 hours.
3. Step 3: While pork brines, combine 2 diced ripe peaches, 1/2 diced red bell pepper, 1/4 cup finely chopped red onion, 1 minced seeded jalapeño, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, 1 tbsp olive oil, and 1/2 tsp black pepper in a bowl. Mix well and refrigerate.
4. Step 4: Preheat grill to medium-high heat (about 400°F). Remove pork chops from brine, pat dry with paper towels.
5. Step 5: Grill pork chops for 4-5 minutes per side until internal temperature reaches 145°F and grill marks appear, turning once.
6. Step 6: Remove pork chops from grill and let rest for 5 minutes. Serve topped with chilled peach salsa.