Truth Barbeque Pork Chop!

• Trim the rack of pork if needed and set aside.
• In a pot, bring 2 quarts of water to a boil.
• Add 4 tea bags, steep for 5 minutes, then remove.
• Stir in a hefty amount of salt and sugar until dissolved.
• Pour the hot liquid into a brining vessel.
• Add bay leaves, black peppercorns, and crushed garlic.
• Stir in 1 quart of ice water and 1 quart of iced apple cider to cool down the brine.
• Whisk together, then submerge the rack of pork in the brine.
• Refrigerate for 72 hours, flipping the pork daily.
• Remove the pork from the brine, rinse off excess sugar, and pat it dryyyy.
• Fire up the pit and place the pork inside, bone side toward the fire.
• Cold smoke at 100–150°F for 4–5 hours, or until the internal temperature reaches 130°F.
• Pull the pork from the pit, let it rest and carry over, then refrigerate until completely chilled.
• Once chilled, cut the rack into individual pork chops.
• Dredge each chop in cornmeal, pressing it in all around.
• Fry in oil at 375°F for about 5 minutes, or until the internal temperature reaches 145°F.
• Let cool slightly, slice in, and top with pepper jelly before serving.
  
  

Pepper Jelly

• Dice Fresno peppers, red jalapeños, and sweet peppers of your choice.
• Heat a pan and add the diced peppers.
• Pour in apple cider vinegar, a large amount of sugar, and a pinch of salt.
• Bring to a boil, then reduce to a simmer for about 15 minutes, or until the mixture reaches your desired consistency.
• Let cool and set aside.