Wednesday, July 29, 2015

Crispy Baked Sweet Tea Pork Chops with Blueberry Peach Salsa

Ingredients for Pork Chops:
· ½ teaspoon baking soda
· 4 cups water, divided
· 3 tea bags
· ½ cup sugar
· 3 tablespoons sea salt
· 5 thin boneless pork chops
· 1 cup bread crumbs
· 1 cup all-purpose flour
· 2 teaspoons sugar
· 2 teaspoons black pepper, lemon pepper or garlic pepper
· 2 teaspoon salt
· ½ teaspoon onion powder
· 3 eggs
· 1 ½ cups skim milk
· Cooking spray

Ingredients for Salsa:
· 1 ½ cups fresh blueberries
· Zest and juice of 1 lime
· 1 large peach, peeled and finely diced
· 3 tablespoons chopped fresh basil
· 2 tablespoons hot pepper jelly
· 1 tablespoon olive oil
· Salt and pepper, to taste

Directions for Pork Chops:
1. Sprinkle baking soda into the bottom of large heat-proof bowl. Boil 1 cups water and pour into the bowl and add tea bags. Cover and let sit for 15 minutes. Remove the tea bags and stir in sugar. Once sugar is dissolved, add the remaining 3 cups cold water and stir to combine. Stir in salt and let sit until mixture cools to room temperature.
2. Once sweet tea brine reaches room temperature, add the pork chops and cover. Refrigerate at least 5 hours and up to 10.
3. Preheat oven to 400 degrees.
4. Combine bread crumbs, flour, sugar, pepper, salt and onion powder in a medium bowl. In another bowl, combine the eggs and milk.
5. Remove the pork chops from the brine and pat dry with a paper towel. Get as dry as possible.
6. Take each pork chop and dip in egg mixture; then press into the breading mixture, being sure that each pork chop is well breaded.
7. Put chops on a baking sheet that has been sprayed with cooking spray. Then spray the pork chops with cooking spray lightly. This will allow them to crisp while cooking.
8. Bake for 25 minutes or until the breading is golden brown and pork is cooked through. Serve immediately with salsa.

Directions for Salsa:
1. Coarsely chop half of blueberries. Toss with whole blueberries and remaining ingredients. 2. Serve immediately or cover and chill up to 24 hours.

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