Darjeeling Braised Pork
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
- 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.