Asian Tea Rubbed Pork Chops
- Details
These Asian tea rubbed pork chops make for a satisfying one dish meal. Nestled into a fall vegetable medley, the thick loin chops are roasted to tender perfection. Our Asian Tea Rub is the secret ingredient, steeping citrus and smoke flavors into the meat.
Asian Tea Rubbed Pork Chops
Ingredients
For the Pork Chops
- 4 thick cut bone-in pork loin chops
- 2 teaspoons safflower oil
- 3 tablespoons Asian Tea Rub
For the Vegetable Medly
- 1 large red onion
- 4 small parsnips
- 6 watermelon radishes
- 3 cups brussels sprouts
- 1 teaspoon Utah Basin salt
- 1 teaspoon ground Tellicherry pepper
- 2 teaspoons ground Indian coriander
- 2 tablespoons safflower oil
- 3 tablespoons maple syrup
Instructions
- Preheat the oven to 425 degrees and place a large roasting pan in the oven to preheat, as well.
- On a platter or cutting board, lay out the pork chops and rub each side with oil. Sprinkle Asian Tea Rub on each side and allow the pork chops to rest while you prepare the vegetables.
- Coarsely chop the vegetables into uniformly sized pieces, about 2" in length. This will allow them to roast in about the same amount of time. Transfer the vegetables to a large bowl.
- In a small bowl, mix together the coriander, salt and pepper. Pour the safflower oil and maple syrup over the vegetables, mixing well. Then sprinkle the combined spices over the vegetable mixture and toss to coat.
- Carefully remove the preheated pan from the oven. Pour in the seasoned vegetables, spreading out in an even layer, and nestle the seasoned pork chops on top. Roast, uncovered for 30-40 minutes until the pork chops are cooked through and the vegetables are fork tender.
Got some extra tea rub? Check out our recipes for Tea Rubbed Roast Chicken or Miso Marinated Halibut.
3 Comments
Leave a Comment
Tikka Masala Lamb Skewers
Tikka Masala Lamb Skewers Ingredients For Marinade: 3 tablespoons ground Tikka Masala 1 teaspoon Sel de Mer 1-1/2 lbs. lamb leg sirloin, trimmed and cut into 1-inch cubes 1 cup Greek yogurt (not non-fat) For …
Bajan Chicken Salad
For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This Bajan chicken salad, a recipe from the book, combines …
Chicken Vindaloo
The World Spice Cookbook Club is getting a taste of grandmotherly love. Next month’s cookbook selection, In Her Kitchen: Stories and Recipes from Grandmas Around the World, is a memorable compendium of portraits featuring grandmothers …
Compound Butter with Seasoning Salt
I love the flavor trinity of corn + butter + salt, so when we set out to showcase our new Global Grill: Seasoning Salt Set, this recipe for compound butter immediately popped to mind. It is …
Japanese Chicken Curry
For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …
I was wondering the salt content of the asian tea rub which you so generously included a sample in my last spice order. Thank you
It has 14% salt, and delicious on chicken, too!
This looks delicious, and I appreciate all your helpful notes and tips! Bookmarking for this weekend 🙂