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
- 2 boneless pork chops, trimmed
- 2 tbsp. Apricot Peach Fruit Tea
- kosher salt and freshly ground black pepper, to taste
- Pat the pork chops dry on both sides. Salt and pepper the chops on all sides.
- Coat the pork chops on both sides with the loose tea. Press the tea into the skin of the chops until it sticks.
- 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.
- 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.
- 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.