Name: Laura Alberts Tasteful Options' Sweet Tea Brined Pork Chops and Sweet Potato and Bacon Hash (Serves 2)
Ingredients: 1 quart sweet tea; 3 tbsp. kosher salt; 3 tbsp. water; 1 tbsp. chopped garlic; 1 tbsp. chopped shallots; ½ cup sliced mushrooms; 1 tsp. butter; 1 cup red wine; 2 cups beef stock; 2 tbsp. corn starch; 2 tbsp. water; 1 large sweet potato, peeled and chopped into bite-sized pieces; Bacon, cut into strips, cooked and drained; ½ medium onion, chopped; Salt and pepper to taste

Laura Alberts Tasteful Options' Sweet Tea Brined Pork Chops and Sweet Potato and Bacon Hash (Serves 2)

Two 10-oz. bone-in pork chops

Ingredients

Brine

1 quart sweet tea
3 tbsp. kosher salt
3 tbsp. water

Gravy

1 tbsp. chopped garlic
1 tbsp. chopped shallots
½ cup sliced mushrooms
1 tsp. butter
1 cup red wine
2 cups beef stock
2 tbsp. corn starch
2 tbsp. water

Sweet Potato and Bacon Hash

1 large sweet potato, peeled and chopped into bite-sized pieces
Bacon, cut into strips, cooked and drained
½ medium onion, chopped
Salt and pepper to taste

Instructions

Brine

Bring salt and water to a boil, then add the sweet tea. Cool, add pork chops and brine for 24 hours.

Gravy

Sauté garlic, shallots and mushrooms in butter. Add red wine and beef stock. Bring to boil. Separately mix corn starch and water, then gradually add it to the wine and beef gravy to thicken. Season to taste with salt, pepper and dried thyme.

Sweet Potato and Bacon Hash

Salt and pepper the sweet potato, and roast at 400 degrees for 20 minutes. Caramelize onion. Mix cooked sweet potato, bacon and onions.