Lazy Sunday Night Pork Chops
Easy to make but rich and complex in flavor. The Yunnan tea pairs nicely with the pork, giving it a subtle smoky and peppery. Serve with tossed salad and a chewy baguette from your favorite bakery for a nice, lazy meal! Prep time: 10 min. Soak time: 2 hours Cook time: 10-15 min.2 h 30 m 2
- 4-6 thick-cut pork chops
- 4 c. boiling water
- 3 tbsp. Adagio Yunnan Jig tea leaves
- 1/2 c. salt
- 1/2 c. raw or brown sugar
- 10-15 peppercorns
- 2" piece of ginger root, roughly chopped or grated
- 2 cloves ginger, crushed, peeled or unpeeled
- 1 tbsp. mushroom soy sauce (optional)
- 2 tbsp. cooking oil
Make tea with 3 tbsp. loose tea in 4 c. boiling water. Let brew 4 min. and strain into bowl with all other ingredients except the pork chops. Stir until salt and sugar are dissolved. Allow to cool to about room temperature, then add pork chops. Make sure they are fully submerged in liquid, cover, and refrigerate for 2 hours.
Place a large frying pan on medium-high heat and heat 2 tbsp. cooking oil. Remove pork chops from brine and place in pan. Fry on both sides until they are slightly browned and cooked through. If they are browning more quickly than they are cooking through, turn down the heat.
Serve with applesauce or mango chutney. Pairs well with Riesling.