Brewed tea, soy sauce and salt-free seasoning blend lend an Asian flavor to these tender boneless pork chops. The recipe, submitted by Rose Grace of Fall River, Massachusetts, makes plenty of gravy for drizzling over the tasty chops.
- 6 boneless pork loin chops (4 ounces each)
- 1/2 teaspoon salt-free seasoning blend
- 1/4 teaspoon pepper
- 2 tablespoons reduced-fat stick margarine
- 2 cups brewed tea
- 2 cups sliced celery
- 1 large onion, halved and sliced
- 1/4 cup reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon water
- Season both sides of pork chops with seasoning blend and pepper. In a large nonstick skillet, brown meat in margarine on each side over medium-high heat. Add the tea, celery, onion and soy sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until meat and vegetables are tender.
- Remove meat to serving dish. Strain cooking liquid, reserving vegetables. Place vegetables in a serving dish with meat. Combine cornstarch and water in a small saucepan until smooth. Stir in 1 cup cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops. Yield: 6 servings.
Originally published as Chinese Pork Chops in Light & Tasty April/May 2004, p48
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed Sep. 14, 2008
"These chops are always very tender and the tea-based gravy gives them a wonderful flavor. I usually serve it with the Snow Pea Medley and some rice."