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
Aleppo Pepper Muhammara
This eastern Mediterranean dish is the perfect example of that regions ability to take simple ingredients like nuts, peppers and olive oil… and make something magical by adding a spice such as Aleppo Pepper. The …
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 …
Sri Lankan Banh Mi
The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her …
Chicken Drumsticks with Spices and Coconut Milk
This lovely recipe comes from Béatrice Peltre’s My French Family Table, the World Spice Cookbook Selection for May 2017. This recipe is one of the author’s favorite chicken “go to recipes” for when she needs …
Creole Spiced Coleslaw
I’ll admit it… I was a little skeptical about developing a spiced coleslaw. Coleslaw is one of those things I’ve long appreciated for its’ simplicity, but boy, have I been missing out! The depth of …
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 🙂