Recipes
Whip up one of these mouth-waterin’ recipes with Sweet Teazus Pork & Poultry Brine! Share your versions on social media. Tag us @porchandpit and we'll send a little somethin’ special your way!
Sweet Sunday Blackened Chops
With Apple Slaw and mama's grits
Ingredients
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For The Pork
4 Bone-in Pork Chops
1 Cup of Sweet Teazus Pork and Poultry Brine
​4 Cups water
1 tsp Black Pepper
1 tsp Paprika
1 tsp Mustard Powder
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For The Slaw
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3 cups shredded green cabbage
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2 red apples (like Honeycrisp or Gala), julienned
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1 small carrot, grated
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2 green onions, thinly sliced
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¼ cup chopped fresh parsley (optional)
Dressing
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½ cup mayonnaise
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1 tbsp apple cider vinegar
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1 tbsp Dijon mustard
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1 tbsp honey (or to taste)
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½ tsp celery seed (optional)
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Salt and black pepper, to taste
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For The Grits
· 1 cup yellow stone-ground grits
· 2 cups heavy cream
· 1 cup water
· 4 tbsp butter
· Salt and pepper to taste
Brine the Chops
​1. In a large bowl or zip bag, combine Sweet Teazus Brine and water.
2. Submerge pork chops and refrigerate for 1-2 hours.
3. Remove from brine, rinse under running water, pat dry, and season with Pepper, Paprika, and Mustard Powder.
4. Grill the pork chops uncovered until grill marks appear, 5 to 7 minutes. Turn the chops and grill until an instant-read thermometer inserted in the center registers 145°, 5 to 7 minutes more. Remove the pork chops from the grill and cover with foil; let rest 10 minutes
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Mix the Slaw​
1. Combine all of the ingredients in a bowl and toss to combine
2. Let sit in the fridge for 30min to soften the raw ingredients
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Whip up the Grits
1. Heat the liquid: In a pot, bring the cream and water to a gentle simmer. Add a pinch of salt.
2. Add the grits: Whisk in the grits slowly so they don’t clump.
3. Simmer: Turn the heat to low and cook for about 20–25 minutes, stirring often until thick and smooth.
4. Make it rich: Stir in the butter. Taste and add salt and pepper as needed.
5. Serve up with the rest of your meal and enjoy the taste of home!
The Spicy Belle Chicken Sandwhich
With Hot Honey Glaze and Classic Southern Pimento Cheese
Ingredients
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For The Chicken
1 large chicken breast butterflied and pounded to an even 1/2 inch thick
(Cut into two pieces to make two sandwhiches)
1 Cup of Sweet Teazus Pork and Poultry Brine
​4 Cups water
3 cups of Flour
1 Cup Milk
1 Egg
1 tsp Black Pepper
1 tsp Onion Powder
1 tsp Mustard Powder
1 tsp Dill
1 tsp Cayenne Pepper
1 tsp Garlic Powder
1 Quart Vegitable or Canola Oil
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For The Glaze
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½ cup honey
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1–2 tsp crushed red pepper flakes (adjust for heat)
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1 tsp apple cider vinegar
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Pinch of salt
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For The Pimento Cheese
·
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2 cups shredded sharp cheddar cheese
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4 oz cream cheese, softened
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½ cup mayonnaise
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4 oz jarred diced pimentos, drained
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½ tsp garlic powder (optional)
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½ tsp smoked paprika (optional)
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Salt and pepper to taste
Prep and Fry Chicken
​1. In a large bowl or zip bag, combine Sweet Teazus Brine and water.
2. Submerge Chicken Breasts and refrigerate for 1-2 hours.
3. Remove from brine, rinse under running water, and pat dry.
4. In a bowl, mix all dry seasoning into your flour
5. In a separate bowl, combine egg and milk
6. Dip one piece of chicken at a time into the seasoned flour, then into the milk and egg mixture, and then back into the seasoned flour.
7. Let rest on a cutting board for 10 minutes until batter becomes slightly tacky.
8. In a deep pot, heat oil to 350°F
9. Submerge prepared chicken for 9-15 minutes, or until the internal tempurature reaches 165° and the outside is golden brown.
10. Remove chicken from oil and place on a drying rack, lightly season with salt.
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Mix the Glaze​
1. Combine ingredients in a bowl and whisk.
2. Dunk fried chicken into glaze, or drizzle on top your desired amount.
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Prepare the Pimento cheese and assemble
1. In a medium bowl, mix the cream cheese and mayonnaise until smooth.
2. Stir in shredded cheddar until well combined.
3. Fold in the pimentos, garlic powder, and smoked paprika.
4. Chill for 30 minutes if you want it firmer, or serve immediately by topping your glazed fried chicken and placing it on your choice of bun.
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