Pork Chop with Apricot Tea 
In my ongoing quest of creating great dishes that use loose tea as a key ingredient, I’ve come up with some killer pork chops.  This recipe uses Apricot Peach Fruit Tea from the Portsmouth Tea Company to create an in-pan glaze that was born to love tender, juicy pork.  Too bad this tea is decaf – I’d sprinkle it over my bacon as a pick-me-up breakfast any day. 

Makes: 2 sweet chops
Total kitchen time: 15 minutes

Shopping List:

  • 2 boneless pork chops, trimmed
  • 2 tbsp. Apricot Peach Fruit Tea
  • kosher salt and freshly ground black pepper, to taste
  1. Pat the pork chops dry on both sides.  Salt and pepper the chops on all sides.
  2. Coat the pork chops on both sides with the loose tea.  Press the tea into the skin of the chops until it sticks. 
  3. Place the pork chops on a room-temperature skillet (not nonstick) with at least 1” of space between them.  Cover the skillet with a  lid and place it over medium heat. 
  4. After 6-7 minutes or so, the fist side should be nicely browned.  Flip the chops and cook, covered, another 5 minutes or so or until cooked through. 
  5. By this time, a thick, sweet glaze has developed in your skillet.  Plate the pork chops and top with a heaping spoonful of the pan glaze.

Deteaxified

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