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
Thackeray Ethiopian-Spiced Fried Chicken
A while back, we stopped for lunch at Thackeray and had a meal that totally blew us away. The lamb shawarma and Spanish prawn bowl were both fantastic, but the highlight for us was the Ethiopian-spiced fried …
Kala Masala Skillet Cornbread
This savory cornbread knocked our collective socks off at first bite. Our Kala Masala spice blend is a complex one, and that complexity of flavor transfers easily to the skillet cornbread. There’s a tiny bit …
Miso Marinated Halibut
Whether you love black cod, salmon or halibut best, try your favorite in this wonderfully decadent dish. Our miso marinated halibut is adapted from the classic Japanese preparation popularized by chef Nobu Matsuhisa. I’ve enjoying …
Baked Crab Dip with Crostini
Whether you want to have a few friends over to watch a football game or movie, or you want to celebrate a holiday, you’re going to need a few things to nosh on. Make the …
Berbere Ketchup
Folks just love their ketchup. Whether it’s for fries, hashbrowns or barbecues, there’s always a bottle in the refrigerator. Next time you find yourself in need of this essential condiment, use our simple recipe to …
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 🙂