Chai Laced Apple and Sage Pork Chops

This recipe was sent to us by Cheyenne Millhouse of Spokane Valley, WA.  It was a big hit here at the office, especially with our production manager who is a great lover of pork.  I have suggested a few alternate ingredients in the recipe and a vegetarian option.

Chai Laced Apple and Sage Pork Chops (or Tofu)
1 tbsp flour
1 tsp salt
1 1/2 tsp rubbed sage
1 tsp minced dried garlic (or add a clove of fresh minced garlic to the pan before you add the chops)
1 tsp thyme
1/2 tsp ground allspice
1/2 tsp smoked hot paprika (alternatively a nice hot chili powder would work nicely too)
2 Tbsp canola oil
4 one inch thick boneless pork chops (alternatively 4 thick extra firm slices of tofu)
Medium onion
2 Granny Smith Apples (tart ones are best)
¾ cup Tipu’s Chai Concentrate
(alternatively 1 tsp. Tipu’s Chai Now Black dissolved in ¾ cup boiling water with a splash of honey or 4 tsp. Tipu’s Chai Now Sweet & Spicy dissolved in ¾ cup boiling water)

Mix first 7 ingredients in a pie pan or other shallow dish. Heat canola oil over medium high heat.
Dredge the pork chops in the flour mixture, then place in the pre-heated frying pan.
While chops are cooking, thinly slice onion and apples.
Cook chops until browned on both sides, then remove from pan and place on a plate.
Add onion and apple to pan, cooking about 3 minutes until tender. Reduce heat to medium, mix Tipu’s Chai with leftover flour mixture and add to the pan.
Return pork chops to pan and bring to a boil. Reduce heat to low, cover and simmer until desired doneness.

  • Posted by Varada


Be the first to comment, using the form below!

Post a Comment

(Name and email address are required. Email address will not be displayed with the comment.)

Please enter the word you see in the image below: