Dilmah Oolong and Rosemary-Brined Boneless Pork Chops
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Peter Kuruvita
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Gastronomy Recipes
Ingredients
4 SERVINGS- 1.5L Dilmah Oolong Tea (brewed with 8 Oolong tea bags or a similar amount of loose tea)
- 67g sugar
- 146g salt
- 2 rosemary sprigs (leaves bruised a bit to release their flavour)
- 10 peppercorns (slightly crushed)
- 4 pork chops (thick, preferably organic)
Methods and Directions
- Bring the water to the boil with the tea, peppercorns, sugar and salt.
- Remove from the heat and allow to cool overnight with the tea bags in it.
- When cool add the rosemary and pork chops.
- Brine for 24 hours and then remove the pork.
- Pat dry and cook as normal, serve with salad and sauce of your choice.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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