Grilled tea brined pork chops w/ peach and tomato salad

Serves 2 

2 thick pork chops

2 c Darjeeling tea

¼ c sugar

¼ cup salt

2 t fresh thyme leaves

1 t black pepper corns

½ lemon sliced 

2 peaches, sliced

1 heirloom or beefsteak tomato, wedged

¼ red onion, sliced thin

2 T basil leaves, chiffonade

3- 4 T Annies gingerly dressing

1 T lime or lemon juice

S & P

1 bunch clean watercress or arugula 

Mix together tea, salt, sugar, thyme, pepper and lemon slices. Pour into freezer bag with pork chops, close tightly with as little air as possible and refridgerate for at least 2 hour or overnight.  

Mix together all salad ingredients and refrigerate until ready to serve. 

Remove pork chops from brine and dry well. Grill 10 minutes on each side or until the internal temperature is 150 degrees.  

Toss peach salad with watercress or arugula and plate with pork chops and serve.