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TeaChef Lapsang Souchong Contest Recipe
Jan. 23rd, 2006 09:15 pmOK, so remember a while back I mentioned that Adagio Teas runs these monthly recipe contests, where you cook with a selected tea? I made my entry tonight, and it was wonderful, scrumptious, fabulous. I actually did a little dance around my kitchen it was so good. So I'm posting it here first; tell me if something doesn't make sense.
Pan-fried Pork Chops with Vegetables and Couscous
Smoky Lapsang Souchong gives a savory flavor to the chops, vegetables, and couscous, tying together all the elements. A simple, healthy, and delicious trio of recipes that's sure to get compliments. Although I wrote this for two diners, it could easily be multiplied for more. You wouldn't need to increase the amount of veggies, though; there are far more than needed for two diners in this recipe.
Ingredients
2 Tbs + 2 tsp Lapsang Souchong tea leaves, separated
2 c lukewarm water
1 c beef broth
2 Tbs soy sauce
2 Tbs apple cider vinegar
2 Tbs olive oil
2 thin-cut pork chops
1 tsp cinnamon
1/2 tsp peppercorns
1 tsp kosher salt
2 tbs paprika
1 tsp cumin
1 onion, sliced
3 bell peppers, assorted colors, cut into strips
1 package couscous, neutrally flavored (I used Near East's Toasted Pine Nut flavor)
Tea/Liquid Prep: Put 2 Tbs of the Lapsang into the lukewarm water to steep. Let sit 20-30 minutes, until brew is nice and dark. Strain and divide into two one-cup portions. One cup will be used for the marinade (below), the other for the couscous and the veggies. To the veggie/couscous portion, add the cup of beef broth.
Marinade: Combine 1 c of the brewed tea with the soy sauce, vinegar, and olive oil. Pour over the chops in a shallow baking dish. Cover, and let marinate in the refrigerator for 30-45 minutes.
Rub: Fine-grind 2 tsp of Lapsang leaves with whole spices (including the salt) in a spice grinder; combine with paprika and pre-ground spices.
Chops: Drain the chops and pat dry. Coat liberally with the tea-spice rub. In a large skillet, heat enough olive oil to coat the bottom of the pan thoroughly. Pan-fry the pork chops to desired doneness, 3-4 minutes per side. Remove to a plate in a warm oven.
Couscous: In a saucepan, heat as much of the broth mixture as required in the couscous package instructions; reserve the excess. Follow package directions, substituting tea-broth for water.
Veggies: In the chops skillet, sauté the onion until soft and translucent. Add bell pepper strips and sauté 1 minute. Add excess broth and any collected juices from the chops to the skillet and cover. Cook until crisp-tender, and remove with a slotted spoon.
Combine chops, veggies, and couscous on a serving platter. Heat skillet juices over high heat until thickened; drizzle over the platter. Enjoy!
( Drool-worthy picture )
Pan-fried Pork Chops with Vegetables and Couscous
Smoky Lapsang Souchong gives a savory flavor to the chops, vegetables, and couscous, tying together all the elements. A simple, healthy, and delicious trio of recipes that's sure to get compliments. Although I wrote this for two diners, it could easily be multiplied for more. You wouldn't need to increase the amount of veggies, though; there are far more than needed for two diners in this recipe.
Ingredients
2 Tbs + 2 tsp Lapsang Souchong tea leaves, separated
2 c lukewarm water
1 c beef broth
2 Tbs soy sauce
2 Tbs apple cider vinegar
2 Tbs olive oil
2 thin-cut pork chops
1 tsp cinnamon
1/2 tsp peppercorns
1 tsp kosher salt
2 tbs paprika
1 tsp cumin
1 onion, sliced
3 bell peppers, assorted colors, cut into strips
1 package couscous, neutrally flavored (I used Near East's Toasted Pine Nut flavor)
Tea/Liquid Prep: Put 2 Tbs of the Lapsang into the lukewarm water to steep. Let sit 20-30 minutes, until brew is nice and dark. Strain and divide into two one-cup portions. One cup will be used for the marinade (below), the other for the couscous and the veggies. To the veggie/couscous portion, add the cup of beef broth.
Marinade: Combine 1 c of the brewed tea with the soy sauce, vinegar, and olive oil. Pour over the chops in a shallow baking dish. Cover, and let marinate in the refrigerator for 30-45 minutes.
Rub: Fine-grind 2 tsp of Lapsang leaves with whole spices (including the salt) in a spice grinder; combine with paprika and pre-ground spices.
Chops: Drain the chops and pat dry. Coat liberally with the tea-spice rub. In a large skillet, heat enough olive oil to coat the bottom of the pan thoroughly. Pan-fry the pork chops to desired doneness, 3-4 minutes per side. Remove to a plate in a warm oven.
Couscous: In a saucepan, heat as much of the broth mixture as required in the couscous package instructions; reserve the excess. Follow package directions, substituting tea-broth for water.
Veggies: In the chops skillet, sauté the onion until soft and translucent. Add bell pepper strips and sauté 1 minute. Add excess broth and any collected juices from the chops to the skillet and cover. Cook until crisp-tender, and remove with a slotted spoon.
Combine chops, veggies, and couscous on a serving platter. Heat skillet juices over high heat until thickened; drizzle over the platter. Enjoy!
( Drool-worthy picture )
