Fiesta on a Plate: Spicy Pork Chops with Bok Choy and Tea-Infused Salsa
What Started it all:
Pork chops, Bok choy, tea, blender
Get ready to ignite your taste buds with this bold and flavorful Mexican-inspired dish that's sure to become a staple in your kitchen! Today, we're talkin' spicy pork chops, crispy bok choy, and a game-changing tea-infused salsa that'll leave you wanting more.
Ingredients
- 4 pork chops (1 1/2 pounds)
- 2 bunches of bok choy, cleaned and drained
- 2 teaspoons of loose-leaf black tea
- 1/4 cup of water
- 1/2 cup of chopped fresh cilantro
- 1 jalapeño pepper, seeded and chopped
- 1 lime, juiced
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper, to taste
Instructions
- 1. Tea-Infused Salsa: In a blender, combine tea, water, cilantro, jalapeño, lime juice, and garlic. Blend until smooth. Set aside.
- 2. Pork Chops: Preheat grill or grill pan to medium-high heat. Season pork chops with salt, pepper, and a pinch of cumin. Grill for 5-7 minutes per side, or until cooked to desired doneness.
- 3. Bok Choy: In a large skillet, heat olive oil over medium heat. Add bok choy and cook until wilted, about 5 minutes. Season with salt and pepper to taste.
- 4. Assembly: Slice grilled pork chops against the grain. Serve with wilted bok choy and a spoonful of tea-infused salsa. Garnish with additional cilantro, if desired.
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