SWEET TEA-BRINED PORK CHOPS WITH PEPPER RELISH
These pork chops are a great make-ahead option: You can brine them and make the relish a day before. Once you've fired up the grill, the chops will be done in about 30 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Make the brine: Bring 6 cups water to a boil in a large pot. Turn off the heat, add the tea bags and let steep 10 minutes. Discard the tea bags. Stir in 3/4 cup sugar, 1/2 cup salt, the bay leaves and coriander seeds. Cook over low heat, stirring, until the sugar and salt are dissolved, about 3 minutes. Remove from the heat, pour into a large heatproof pitcher (reserve the pot) and let cool to room temperature, about 30 minutes. Refrigerate the brine until very cold, at least 1 hour. Pour the brine into the reserved pot and add the pork chops. Cover and refrigerate 8 hours or overnight.
- Meanwhile, make the pepper relish: Put the bell peppers, onion and chiles in a food processor and pulse 2 or 3 times until slightly broken down but not pureed. Transfer to a small saucepan and add the vinegar, preserves, remaining 1/4 cup sugar and 1/4 teaspoon salt. Bring to a boil, then lower the heat and simmer until slightly reduced but still juicy, about 10 minutes. Remove from the heat, transfer to a serving bowl and refrigerate until ready to serve. (You can make the relish up to 1 day ahead.)
- Preheat a grill to medium. Oil the grill grates. Remove the pork chops from the brine and pat dry. Season the chops with salt and pepper. Grill, covered, until well-marked, 14 to 16 minutes (rotate the chops 90 degrees if they get too dark). Flip the chops and cook, covered, until well-marked on the other side and a thermometer inserted sideways into the center registers 145 degrees F, 14 to 16 more minutes. Transfer to a cutting board and let rest about 10 minutes. Serve with the relish.
SWEET TEA-MARINATED PORK CHOP SANDWICH
Steps:
- Working one at a time, put the pork chops between 2 sheets of plastic wrap and pound with the flat side of a meat mallet to a 1/4 inch thickness. Combine the pork chops and sweet tea in a container, cover and refrigerate at least 6 hours or overnight.
- Pour enough oil into a large, heavy skillet to come 1 inch up the sides (or use a deep fryer). Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reaches 325 degrees F.
- Meanwhile, combine the flour, pepper, seasoning salt and garlic in a shallow bowl or plate and mix to blend well. Pour the milk into a shallow bowl. Remove the pork chops from the tea; discard the tea. Dip the pork in the milk, then dredge in the seasoned flour to coat thoroughly. Fry until golden brown and cooked through, about 3 minutes per side. Drain on paper towels.
- Place the pork chops on the heels of the hamburger buns and top each with tomato, onion and lettuce. Cover with the top half of the buns and serve with the desired condiments.
SPICED PORK CHOPS
Being a widow who likes to cook big meals, I frequently invite family and friends for dinner. On busy days, I rely on this easy recipe, which I got from a dear friend. It's hearty and satisfying and always gets raves. -Joan MacKinnon, Brooklyn, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts :
SPICED BUTTER-BASTED PORK CHOPS
These pork chops are juicy inside, crusty outside and draped in a smoky butter sauce, but they won't set off your fire alarm. They're cooked low and slow with a few key ingredients. First, thick chops are coated with salt and sugar, which promotes browning, then they're cooked over moderate heat. Smoked paprika and fennel seeds season the butter that's added, but feel free to swap in dried herbs or other ground or whole spices. Basting the chops with this infused butter creates a rich crust quickly so that the interior stays tender. The key is to watch the temperature of your skillet: Lower the heat if things are moving along too quickly, and the chops will achieve what you're after in time.
Provided by Ali Slagle
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Pat the pork dry and season all over with the sugar and 1 teaspoon salt. In a large (12-inch) cast-iron skillet, heat the oil over medium. Add the pork chops, cover with a lid or baking sheet, and cook until browned on the outside and the internal temperature is between 110 and 120 degrees, 4 to 5 minutes per side. Reduce the heat if burning or sizzling wildly.
- Using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Lay the chops back down in one layer and add the butter, paprika and fennel seeds. Season the butter with salt and pepper. Tilt the skillet and baste the pork by spooning the melting butter and drippings over the pork until the internal temperature registers 130 degrees, 1 to 2 minutes per side.
- Transfer the pork chops to a lipped plate and pour the butter over top. Let rest for 5 minutes before slicing and serving with a spoonful of the butter.
More about "tea spiced pork chops recipes"
TAIWANESE PORK CHOP PLATE: FULL RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (20)Total Time 4 hrs 15 minsCategory PorkCalories 388 per serving
- First prepare the pork chops. Rinse them under cold running water to remove any bone fragments and other impurities (be sure to disinfect the sink after you’re done). To avoid curling during frying, make 1-inch cuts around the perimeter of the pork chop, about 1-2 inches apart. After that, use a rolling pin to hammer the chops to a ½-inch thickness. It can help to put some parchment paper on top of the chops to prevent splatter.
- Add them to a large bowl, and add the grated garlic, 3 tablespoons water, salt, sugar, white pepper, five spice powder, light soy sauce, wine, and 1 teaspoon potato starch. Mix thoroughly to coat the pork chops. Marinate in the refrigerator for at least 3 hours or overnight.
- While your pork chops are marinating, you’ll want to prepare some other items. First, the tea eggs—if you’re only letting your pork chops marinate for 3 hours, you’ll need to make the tea eggs the night before (you could also make plain hard-boiled eggs if pressed for time). You can also wash and chop the napa cabbage, and prepare your mustard green ingredients. You’ll also need to make rice!
- When you’re ready to fry the pork chops, add the additional ½ cup water and ½ cup potato starch to the pork chops, and toss them until they’re evenly coated in the resulting paste. In a cast iron skillet or Dutch oven, add about ¾ inch oil, and heat over medium high heat. When some of the marinade dipped into the hot oil sizzles vigorously, you’re ready to fry.
ASIAN TEA RUBBED PORK CHOPS - A COLLECTION OF SPICE …
From silkroaddiary.com
MOIST & DELICIOUS BRINED PORK CHOPS - THE SPICE & TEA …
From salty-savory-sweet.com
SWEET TEA BRINED PORK CHOPS - COOKS WELL WITH OTHERS
From cookswellwithothers.com
SWEET TEA BRINED PORK CHOPS - SOUTHERN KITCHEN
From southernkitchen.com
Occupation Clemson ReporterPublished Jul 26, 2021Author Alexis Hamilton
BLACK TEA SPICED PORK CHOPS WITH CITRUS SLAW | MCCORMICK
From mccormick.com
Cuisine Asian OtherCategory EntreesServings 4
SPICE-RUBBED PORK CHOPS | RICARDO
From ricardocuisine.com
Servings 4Total Time 18 mins
BEST SPICED BBQ PORK CHOPS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CARAMEL APPLE PORK CHOPS RECIPE | THE SPICE & TEA EXCHANGE
From spiceandtea.com
THE BEST PORK CHOP MARINADE | THE RECIPE CRITIC
From therecipecritic.com
HOW TO MAKE JUICY OVEN-BAKED BONE-IN PORK CHOPS - TASTE OF …
From tasteofhome.com
GRILLED SWEET TEA PORK CHOPS » SEA SALT SAVORINGS
From seasaltsavorings.com
FIVE SPICE TEA-INFUSED PORK CHOPS WITH CITRUS SLAW
From mccormickasia.com
SWEET TEA AND CORNBREAD: SMOTHERED PORK CHOPS!
From sweetteaandcornbread.net
SLOW COOKER PORK CHOPS WITH MUSTARD SAUCE - THE RECORD
From therecord.com
HONEY BALSAMIC PORK CHOPS - SPICE & TEA EXCHANGE
From spiceandtea.com
SPICED PORK CHOPS — PATAKS
From pataks.ca
TEA SPICED PORK CHOPS RECIPE - FOOD.COM
From food.com
THAI-SPICED PORK CHOPS RECIPE | HELLOFRESH
From hellofresh.ca
A PEKING-STYLE SAUCE TURNS PORK CHOPS AND MORE INTO BIG-FLAVORED …
From washingtonpost.com
ASIAN TEA RUBBED PORK CHOPS – WORLD SPICE
From worldspice.com
RECIPES FOR PORK CHOPS AND JOSE ANDRES' SPANISH GARLIC SOUP
From bostonglobe.com
CAST-IRON PORK CHOPS WITH CACAO-SPICED RUB - PUREWOW
From purewow.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #very-low-carbs #main-dish #pork #dinner-party #fall #winter #dietary #low-sodium #seasonal #high-protein #low-carb #inexpensive #high-in-something #low-in-something #meat #pork-chops
You'll also love