A friend shared this recipe with us years ago, but we hadn’t made it since before I started cooking with tea. Now we have a newly-updated version infused with Carrot Cake Fascination! ~ Alan
* As featured in Issue 7 of Adventures with Tea eMagazine!
Orange-Glazed Pork Chops
- 4 Pork chops 8 oz. boneless
- 1/3 cup Milk
- 1/3 cup Flour
- 4 Tbsp Canola oil
- 1 tsp Lemon juice
- 6 Tbsp Orange juice fresh (plus slices for garnish)
- 6 Tbsp Carrot Cake Fascination brewed tea
- 2 Tbsp Honey
Pour milk into a shallow bowl and flour into another one. Dip each pork chop first in milk, then flour to coat both sides.
Brown the pork chops in a skillet with the oil. Flip to brown both sides.
Once browned, place them in a baking dish and pour the juices and Carrot Cake Fascination tea over them. Cover with foil and place into a preheated 350º F oven for 16 minutes. Remove the cover and bake for 10 more minutes (until at least 145º F in center).
Remove pork chops from baking dish, then stir honey into the pan drippings. Add orange slices and allow to soak on each side until a glaze forms.
Place one orange slice on each pork chop, then drizzle with remaining glaze. Serves 4.