Grilled Sweet Tea Brined Pork Chops with Sautéed Kale and Tempura Vegetables

• In a saucepan, combine the water, sugar, salt, and black tea bags. Bring to a boil and allow to steep for 5 minutes. Remove tea bags and place in refrigerator to chill. Once the tea is cold, add the pork chops, and place in refrigerator for at least 4 hours but preferably over night or even better two nights.
• Pat the pork chops dry using paper towels and then rub chops with a little oil. No need to season chops with salt, you may season with pepper if you like.
• Heat grill to medium high and grill pork chops for 4 minutes then flip and grill other side for 4 minutes. Then flip again creating a crosshatch pattern and grill 3 more minutes, and then flip and grill an additional 3 minutes, for internal temperature of 140-145°. Remove from grill and cover loosely with foil and allow to rest for 5-10 minutes. The meat near the bone may be medium rare this is okay.

• Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the kale and water and toss to combine.
• Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste.

• In a bowl combine the flour, salt, sugar, and the baking powder. Slowly whisk in the sesame oil and water until the mixture becomes completely smooth. Chill for at least 15 minutes.
• Heat oil to 350°. Dip the vegetables in the batter. Then place in hot oil. Cook for about 3 minutes, until crisp and lightly golden brown. Remove from the oil and drain on paper towels.

On a warm plate, place the Grilled Sweet Tea Brined Pork Chops. Garnish with a spoonful of Sautéed Kale and Tempura Vegetables on the side, drizzle plate with Aged balsamic. Serve immediately with a glass of Pinot Noir