Bon Appétea: Lavender Oolong Herb Rub Pork Chop

Looking to bring your love for tea onto the dinner table? Try this swanky new porkchop recipe featuring The Tea Story’s Lavender Parfait tea that is available on teapasar’s website.

Tender, juicy and so very flavourful, the tea tannin in the marinate are responsible for softening the meat while sealing in the goodness of its natural flavour, giving it a smoky aftertaste with every bite. All wrapped up in the tea herb rub, the richness of the tea is fused with a light sweetness from the brown sugar, which gifts the seared crust of the pork chop an umami crunch that never fails to appeal.

Pair this alluring Lavender Oolong herb rub pork chop with a simple salad and a bowl of steaming hot rice and you’ve got yourself a perfectly comforting meal to complement the sudden rainy season we are experiencing in Singapore.

Thank us once you’ve tried this out!

Ingredients

  • 2 pork chops 
  • 4 The Tea Story Lavender Parfait teabags 
  • 3 cup water
  • 1 tbsp olive oil
  • 1/2 tbsp dried basil 
  • 1/2 tbsp dried rosemary
  • 1 tbsp brown sugar
  • 2 tsp sea salt, freshly ground
  • 2 tsp black pepper, freshly ground
  • grated parmesan cheese, for garnish

Method

  1. Boil water. Steep 2 teabags in hot water for 10 minutes then remove teabags and let cool.
  2. Immerse the pork chops in tea and marinade in fridge overnight, or at least an hour.
  3. For the oolong herb rub, grind or pulse tea leaves from remaining 2 teabags into coarse powder. 
  4. Mix tea powder with dried basil, dried rosemary, sugar, salt and pepper. 
  5. Remove pork chops from fridge and marinade. Pat dry.
  6. Brush pork chops with olive oil and rub in oolong herb rub. Let stand at room temperature for 20 minutes.
  7. Sear pork chops in oiled skillet over medium heat. Brown on both sides, about 5 minutes on each side. 
  8. Transfer pork chops to serving plates and let stand 5 minutes. Garnish with rosemary sprigs and serve with desired sides. 

Tips: Prepare oolong herb rub beforehand and store in a cool, dark place for up to 4 months.

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