Any German can tell you that wurst and and cabbage go hand in hand. Any Spaniard will say the same of chorizo and beans. But it takes a special, international inclination to make the case for kielbasa with brussels sprouts, white beans and mustard. I’ll tell you that it works wonderfully! The saltiness of the pork combined with the bitter, gentle crunch of the brussels sprouts and mildness of the beans is well-balanced perfection. Plus, its cheap, easy and looks good on a plate!
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.