Recipe by Jenny Tse, Sipping Streams chef & owner
Ingredients
- 1 tablespoon black tea, finely ground
- 1 tablespoon kosher or sea salt
- 1 tablespoon dark brown sugar, firmly packed
- ¾ tablespoon hot paprika
- ¾ teaspoon ground cardamom
- ¾ teaspoon ground ginger
- ½ teaspoon garlic powder
- 4 (about 10 ounces each) pork loin chops, ¾- to 1-inch thick
Preparation
In a small bowl, combine the ground black tea, salt, sugar, paprika, cardamom, ginger, and garlic powder. Stir well to blend.
Prepare a medium-heat grill.
Remove the pork chops from the refrigerator 20 to 30 minutes before grilling and place them on a rimmed baking sheet. Using ¼ cup of the rub mixture in all, rub the seasoning on both sides of the pork chops. (Store remaining rub for later use in a jar with a tight-fitting lid, away from heat and light.)
Place the pork chops directly over the medium-hot fire. Grill the chops on one side until nicely seared, about 4 minutes. Turn and cook until seared, 3 to 4 minutes longer. Move the chops to the cooler part of the grill, cover, and grill until the pork is slightly pink in the center or an instant-read thermometer registers 145° F, 10 to 12 minutes longer. Remove the chops from the grill and let rest for 5 minutes. Transfer the chops to warmed dinner plates and serve immediately.
These pork chops pair perfectly with Sipping Streams’ Masala Chai.
About this recipe
Sponsored by Sipping Streams Tea Company. Make your own Sipping Streams “Masala Chaider” to enjoy with this dish.
