Fiesta on a Plate: Spicy Pork Chops with Bok Choy and Tea-Infused Salsa

Fiesta on a Plate: Spicy Pork Chops with Bok Choy and Tea-Infused Salsa
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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.


  • 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


  1. 1. Tea-Infused Salsa: In a blender, combine tea, water, cilantro, jalapeño, lime juice, and garlic. Blend until smooth. Set aside.
  2. 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. 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. 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.

NOTE: Unless added by users, images generated by AI may not actually look like the recipe.