Oolong and rosemary-brined boneless pork chops
Pork second courses
Unless it contains some sort of alcohol, I'm not much a tea drinker. The exception is oolong, which I find so utterly drinkable I've often foregone a second whiskey sour at my favorite Chinese restaurant. The bartender there is really good, too. Anyway, here, the smoky floral tea marries beautifully with the rosemary to create a delicate brine that keeps those lovely lean pork chops from drying out when they hit the grill.
Share:
0
56
0
Comments