Tuesday, October 13, 2009

Chai-Brined Pork Chops

One thing we really enjoyed while in India was the Indian tea, Chai. It has such a wonderful blend of spices & we love the creaminess from the milk. We'd never had chai at home but decided to pick some up when we got back. We've been drinking Stash's Chai Spice Black Tea & really liking it. I was having a cup the other day & thought to myself, "You know these flavors would go really well with pork.) Thus, chai-brined pork chops.
Chai Brined Pork Chops with Quick Apple Sauce
I was right, that mix of cinnamon, clove, ginger, cardamom & hint of tea were just perfect with the chops. I added some honey for sweetness. The brine also helps the chops stay nice & juicy. Since apple sauce is traditional with pork, I made some quick apple sauce to top the it. I've never had applesauce with pork chops & now I will make it more often, its such a great match.

Chai-Brined Pork Chops

1 bag chai spice black tea
1 T honey
1/2 c water
1/2 T kosher salt
2 boneless pork chops

Cut open tea bag & sprinkle into a resealable plastic bag. Add the honey, water & salt. Seal the bag & massage to dissolve the salt. Add the pork chops & reseal. Place in the fridge & let brine for 8 hours up to overnight.

Remove chops from the brine, rinse & pat dry.

Cook the chops on the grill or in a grill pan until done.

Quick Apple Sauce
(not a very specific recipe so play with flavors as you like)

1 medium to large apple (we used a Zestor)
1 large spoonful of honey
pinch of cinnamon
pinch of ground allspice
water if needed

Peel, core & chop the apple. Put into a small skillet. Add the honey & spices. Cook over medium heat until the apples softens enough to crush with a spoon. Add water if the apple mixture appears to be getting too dry during cooking (I added about 1/3 cup to mine).

Spoon sauce over cooked chops.

Serves 2

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© 2007-2009 Kathy Lewinski

13 comments:

  1. Loods delicious! What a good idea!! What is the greeens in the background?

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  2. Kristin - Those are some yummy Brussel Sprouts! I'll have directions on how I prepare them later this week. Even Matt who says he doesn't like brussel sprouts eats them.

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  3. That's such a lovely meal. Love all the spices.

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  4. i can truly say that i've never considered using chai spices on a piece of pig. you've sparked a fire in me, kat--this sounds AWESOME, especially since i HAVE tried chai-spiced applesauce and like most people, happen to love the combo of pork and apples. all in all, i think you're a genius.

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  5. oh yes, chai with pork. good thinking! I would love this.

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  6. This is very interesting! I do love having cinnamon spiced sauteed apples on the side, this just steps it up a notch! Bravo!

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  7. kat... Looks like your creative mind has done it again. These pork chops look amazing and I like your quick Apple Sauce, as well. Thanks...

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  8. So funny I have been drinking a ton of chai lately and have been thinking what foods can I use it with. So this is right up my alley.

    Wow I can not believe it has been so cold already.

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  9. Indian Tea is really wonderful. And with a dash of ginger is heavenly with any snacks.

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  10. I remember being served Chai tea from an East Indian neighbour long before I knew what it was. We will be in SF early November any choices for good restaurants for lunch in the North Beach, Market Street area?

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  11. I have two pork chops defrosting in the fridge right now and I was thinking brine. As fate would have it I also have lots of tea. Hmmm...you win :-)

    Awesome job!!!

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  12. That really is a great idea! Hmmm - I am craving chai now!

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  13. Bring pork is a wonderful method but just be careful not to brine too long - you will lose all the texture of the meat.

    Thanks for a new idea with the chai.

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