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Darjeeling Braised Pork

Mark Boggs TeaChef Level 1

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



  • 2 tsp. Darjeeling tea of choice
  • 3/4 c. water
  • 4 large thick cut pork chops
  • 1 large onion, sliced
  • 1/4 tsp. dried rosemary
  • 1 clove garlic, minced
  • 2 tbsp. olive oil
  • 1 large Granny Smith apple, cored and sliced into 8 pieces
  • 1/4 c. apple cider
  • salt and pepper to taste


Bring water to boil and steep tea and rosemary together for 4 min..

Drain tea infusion and combine with apple cider.

Add olive oil to a large heavy skillet (big enough to accommodate the chops without crowding) and heat over a medium burner.

Once the oil is hot, salt and pepper the chops, then brown each side (2-3 min. 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.

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.

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