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Darjeeling Braised Pork

Submitted by: Mark Boggs

A Darjeeling and Rosemary infusion is used to braise thick cut chops. The end result is fork tender meat with a deep savory sauce.

Prep Time: Approx: 10 minutes of prep time and 1 hour of cooking time.
Serving Size: 4

Ingredients

2 tsp Darjeeling #22 tea
3/4 cup water
4 large thick cut pork chops
1 large onion
1/4 tsp dried rosemary
1 large garlic clove
2 Tbsp olive oil
1 large Granny Smith apple
1/4 cup apple cider
salt/pepper

Directions
Preparation
Salt and pepper chops according to your taste.
Peel and slice large onion into 1/8 inch slices separated into pieces.
Peel and finely mince garlic clove.
Core and slice apple into 8 wedges.
Bring water to boil and steep tea and rosemary together for 4 minutes.
Drain tea infusion and combine with 1/4 cup of apple cider.

Cooking
Add olive oil to a large heavy skillet (big enough to accommodate the chops without crowding the pan) and heat over a medium burner.
Once the oil is hot, brown each side of the chops (2 - 3 minutes per side).
Remove chops, reduce heat to low, and add the tea/cider mixture to deglaze the skillet.
Use a spatula to scrap any bits from the bottom of the pan.
Add the onions, garlic and apple wedges to the pan along with the browned chops.
Move around the onions so some remain under the pork but some also cover the top.
Simmer, covered on a low burner for 1 hour or until chops are fork tender.

Serve with the onions and a couple apple wedges over each chop topped with some of the braising liquid.