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Pork Chops with Lapsang Souchong Gravy

jeanette gazaway TeaChef Level 1

Delicious gravy. Also good on hamburger and chicken. For variation, add 1/4 c. sauteed onion and 1 tbsp. of tea grounds to gravy.

1 h 2


  • 2 heaping tbsp. lapsang souchong tea leaves 1-1/2 c. boiling water
  • 3 tbsp. butter or margarine
  • 1/2 c. all purpose flour
  • salt and pepper to taste
  • 4-6 pork chops


Steep tea in 1 1/2 c. boiling water; leave tea in water and set aside to cool.

In a skillet, melt butter or margarine over medium heat; add flour to butter and brown to dark brown, stirring frequently. Meanwhile, panfry or broil pork chops. Set aside when done. Strain tea after cooled. Add tea, a little at a time, to flour mixture stirring constantly until desired thickness. Add salt and pepper to taste. Put pork chops into gravy and simmer 5 min.

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