Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Lapsang Souchong tea leaves
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 1 garlic clove, minced
Special equipment needed:
- Grill or grill pan
- Food processor or spice grinder
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a food processor or spice grinder, grind the Lapsang Souchong tea leaves until they are finely ground.
3. In a small bowl, whisk together the honey, soy sauce, rice vinegar, ginger, and garlic.
4. Rub the pork chops with olive oil and season with salt and pepper.
5. Grill the pork chops for 4-5 minutes per side, or until they reach an internal temperature of 145°F.
6. During the last 2 minutes of grilling, brush the pork chops with the honey-soy sauce mixture.
7. Sprinkle the ground Lapsang Souchong tea over the pork chops and continue to grill for an additional 30 seconds on each side.
8. Remove the pork chops from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of pork chops: 145°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 16g
Protein: 32g
Sodium: 1200mg
Sugar: 14g
Substitutions for ingredients:
- Pork chops can be substituted with chicken or beef.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Lapsang Souchong tea can be substituted with any other type of black tea.
Variations:
- Add a pinch of red pepper flakes to the honey-soy sauce mixture for a spicy kick.
- Use the Lapsang Souchong glaze on grilled vegetables or tofu.
- Top the pork chops with sliced green onions or sesame seeds for added flavor and texture.
Tips and tricks:
- Make sure to let the pork chops rest before slicing into them to allow the juices to redistribute.
- If using a spice grinder, pulse the tea leaves in short bursts to prevent them from turning into a powder.
- To prevent the honey from burning on the grill, brush it on during the last few minutes of cooking.
Storage instructions:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork chops in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork chops on a platter with a side of grilled vegetables or a salad.
Garnishes:
Garnish with sliced green onions or sesame seeds.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Grilled vegetables, roasted sweet potatoes, or a mixed green salad.
Troubleshooting advice:
- If the honey-soy sauce mixture is too thick, add a splash of water to thin it out.
- If the pork chops are not cooked through, finish cooking them in the oven at 350°F until they reach an internal temperature of 145°F.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F to ensure they are safe to eat.
- Use separate cutting boards and utensils for raw meat and cooked meat to prevent cross-contamination.
- Wash your hands and surfaces thoroughly after handling raw meat.
Food history:
Lapsang Souchong is a type of black tea that originated in the Wuyi Mountains of China. It is known for its smoky flavor, which comes from the tea leaves being dried over pine wood fires.
Flavor profiles:
The Lapsang Souchong glaze adds a smoky and slightly sweet flavor to the pork chops.
Serving suggestions:
Serve the pork chops with a side of grilled vegetables or a mixed green salad for a complete meal.
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