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Article: Tea Recipe: Orange-Cumin Earl Grey Chops

Orange iced Tea | Tavalon Tea Australia & New Zealand
earl grey

Tea Recipe: Orange-Cumin Earl Grey Chops

Are you looking for quick, easy, out-of-the-ordinary meals that will surely impress? 

OK, I’ll share another one of my secret recipe weapons! 

Of course, this recipe still has tea. But don't worry; the pork chop won't taste like tea. It's there not as the primary flavour, but rather as a balancing, enhancing flavour. It will help bridge the gaps for an all-out delicious combo.

Utilise this classic bergamot flavour of any good Earl Grey Reserve black tea with a little fresh-squeezed orange juice. A well balanced-recipe like this will hopefully make its way into your regular meal rotation as well!

(Note: if you don’t eat pork, chicken breasts work great as well!)

Bon AppeTEA!

How to Make Orange-Cumin Earl Grey Chops | Tea Recipe

  • Two 1/4 inch thick Berkshire pork chops
  • 1/4 cup flour
  • 2 teaspoons ground cumin
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • 1/3 cup chopped shallots
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 3/4 cup fresh-squeezed orange juice
  • 2 heaping teaspoons Earl Grey Reserve
  • 1 1/2 teaspoons honey
  • 1 tablespoon unsalted butter


1. Mix the flour, cumin, salt & pepper. Coat chops in this flour mixture (make sure to shake off excess flour).

2. Add 1 tbsp oil to a pan over medium-high heat and saute chops until just cooked through, about 4 minutes per side. Remove the chops from the pan and set aside.

3. In the same pan, add the rest of the oil and saute shallots for about 1 minute (until fragrant).

4. Meanwhile, put the tea leaves in cheesecloth and tie securely to make a pouch.

5. Add chicken broth, orange juice and Earl Grey pouch. Boil until the liquid is reduced to 3/4 cup.

6. Lower heat to a simmer and remove the tea pouch. Whisk in honey and butter, adding salt and pepper if necessary.

7. Add the pork chops back to the pan, cover and allow to slowly simmer for another 15-20 minutes.

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