Featured Recipe

Ginger Tea Brined Pork Chops

Name: Ginger Tea Brined Pork Chops
Prep time: 20 min
Cook time: 18 min
Total time: 8 h 35 min
Yield: 4 servings
Ingredients: 4 bone-in pork chops, about 1 inch thick; 4 cups brewed ginger tea, cooled; 1 1/2 tablespoons kosher salt; 2 tablespoons maple syrup; 1 tablespoon apple cider vinegar; 3 star anise pods; 1 teaspoon crushed black peppercorns

By Kate

Created on 28 January 2026

Brine chops in a sweet ginger-infused tea base altered with 25 percent less salt and honey swapped for maple syrup. Add star anise and crushed black peppercorns for a subtle warm spice. After an overnight soak, grill chops to just 145 degrees, resting them before serving. The ginger tea brine tenderizes and adds a mild zing, while the star anise lends a faint licorice aroma. The maple syrup replaces honey’s floral notes with a deeper, woodsy sweetness. Practical tips included for brine container choices, meat temperature checks, and how to judge doneness by sight and touch.

Prep: 20 min

Cook: 18 min

Total: 8h 35min

Serves: 4 servings

pork grilling brine quick recipes

Introduction

Brining chops in sweetened ginger tea makes a world of difference. Cuts toughness, injects subtle warmth and mild sweetness. Maple syrup stands in for honey here, adding a smokier edge. Star anise amplifies that with an aromatic twist. Don’t skimp on salt reduction; chopping it down avoids over-salting after soaking. Planning ahead necessary – 5 hours minimum; overnight sweeter results. Chops emerge juicy with a little bite amid the aromatic profile. Be patient, respect your grill’s heat variations, and check internal temp by feel and thermometer. Techniques you actually use, not theory. This method avoids rubbery pork, overly salty meat, or a bland finish. Simple ingredients, smart timing, and knowing when to pull and rest assure a meal that speaks of the grill and the season.

Ingredients

4 bone-in pork chops, about 1 inch thick

4 cups brewed ginger tea, cooled

1 1/2 tablespoons kosher salt

2 tablespoons maple syrup

1 tablespoon apple cider vinegar

3 star anise pods

1 teaspoon crushed black peppercorns

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About the ingredients

Cut salt amount around 25% less than typical to keep brine balanced; pork will retain natural moisture rather than absorb too much saltiness. Maple syrup replaces honey for a sturdier sweetness less likely to burn and lends an earthiness instead of floral notes. Star anise adds background complexity those new to brining rarely consider, mingling with black peppercorns for subtle depth. Vinegar preserves brightness and tenderizes muscle fibers. Use thick zip-top bags or glass bowls for brining; metal can react and alter flavors. If in a pinch, even a sturdy plastic container covered tightly works. Use brewed ginger tea at room temp or cooler – hot tea risks partially cooking the protein and uneven brine penetration. Always fully dissolve salt to avoid grainy texture spots or uneven seasoning.

Method

BRINING

Mix cooled ginger tea with salt, maple syrup, apple cider vinegar, star anise, and crushed black peppercorns in a non-reactive container. Stir until salt fully dissolves. Place chops in a thick zip-lock bag or glass container, pour in brine, ensuring meat is fully submerged. Refrigerate at least 5 hours; overnight preferred. Avoid metal containers - reactive metals off-flavor. Pro tip: Remove chops from brine 30 minutes before grilling, letting them approach room temperature for even cooking.

GRILLING

Preheat grill to medium heat. Discard brine. Pat chops lightly dry to promote even browning and reduce flare-ups. Place chops on grill. Listen for steady sizzling, not frantic popping. Grill about 7-9 minutes per side, flipping once. Use instant-read thermometer; pull chops at 140 degrees resting target 145 degrees. Visual cues: firm yet springy meat, juices running clear with faint pink hue. Overcooking toughens pork. Rest chops 7 minutes loosely tented under foil; juices redistribute, meat firms but remains tender.

Technique Tips

Brining is slow magic here. Salt in ginger tea draws juices from meat cells, then pushes them back along with flavor. Don’t skip the resting after brine; letting chops air dry briefly after removal prevents surface sogginess and helps Maillard browning on the grill. Preheating grill ensures immediate sear and proper caramelization. Listen for moderate sizzle sounds; a quiet sizzle means too low heat, loud flare-ups risk burning syrup sugars. Flip chops once to retain juices; avoid jabbing meat with forks – use tongs. Temperature is king for pork: aiming for a final 145 degrees after resting preserves moisture and food safety. Feel for slight resistance when pressing center of chop, with juices clear and only a faint pink trace inside. Resting steak-like German or American cuts traps juices in muscle fibers. Skip rest and you lose moisture all over the grill.

Chef's Notes

💡 Brining, key. Use kosher salt; exactly. 25 percent less than normal, pork retains moisture. Maple syrup, no burning issues. Better than honey here. Mix it all in. Tea must be cooled. Hot tea complicates meat cooking.
💡 Listen when grilling. Medium heat, steady sizzle is ideal. Watch for browning, even caramelization. Flare-ups? Move to cooler spots. Flip once, retain juices. Use tongs, avoid nasty punctures with forks.
💡 Probe with thermometer; thickest part but away from bone. Pull at 140 degrees, carryover heat brings it to 145. Wait before cutting, 7 minutes. Resting redistributes juices. Don't rush; stays tender.
💡 Freshly cracked black pepper; do it yourself. Finer grains won't give the same bite. Star anise adds warmth, smells great. Don’t overdo it; subtlety is key. Remove after brining for balance.
💡 Bring chops to room temp before grilling. 30 minutes out of the fridge improves results. Moisture on surface? Pat dry to prevent steaming. A dry chop browns better. Avoid soggy edges.