Seattle Food Geek » pork chop http://seattlefoodgeek.com for geeks who love to cook and eat well Mon, 30 Jan 2012 04:54:39 +0000 en hourly 1 http://wordpress.org/?v=3.3 Copyright © Seattle Food Geek 2011 scott@seattlefoodgeek.com (Seattle Food Geek) scott@seattlefoodgeek.com (Seattle Food Geek) http://seattlefoodgeek.com/wp-content/plugins/podpress/images/powered_by_podpress.jpg Seattle Food Geek http://seattlefoodgeek.com 144 144 for geeks who love to cook and eat well Seattle Food Geek Seattle Food Geek scott@seattlefoodgeek.com no no Pork Chops with Apricot Peach Tea Glaze http://seattlefoodgeek.com/2008/08/pork-chops-with-apricot-peach-tea-glaze/ http://seattlefoodgeek.com/2008/08/pork-chops-with-apricot-peach-tea-glaze/#comments Sun, 03 Aug 2008 20:30:41 +0000 sheimend http://scottsfoodblog.wordpress.com/2008/08/03/pork-chops-with-apricot-peach-tea-glaze/ 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.
]]> http://seattlefoodgeek.com/2008/08/pork-chops-with-apricot-peach-tea-glaze/feed/ 1