Ingredients
¾cupboiling water
2bagsLipton Peach Mango Tea
1cuppeaches
1cupmango
1jalapeño,seeded and diced
¼cuphoney
¼cuplime juice
2tspsoy sauce
3tbspbutter,cold
salt and pepper,to taste
4pork chops,1-inch thick, bone-in
2tbspvegetable oil
⅓cuprice wine vinegar
2bagsLipton Peach Mango Tea
2tspdijon mustard
2tbsphoney
1tspsalt
⅔cupolive oil
4cupwatercress
4radishes,sliced
cilantro,for serving
Preparation
Pour the boiling water over Lipton Peach Mango Tea bags and steep for 4 minutes.
Puree the peaches, mangoes, and chiles in a food processor. Combine puree with , lime juice, honey, and soy sauce in a small saucepan. Simmer for about 10 to 12 minutes, until the sauce has thickened.
Take off heat and whisk in the butter. Season with salt and pepper, and set aside.
Pat the pork chops dry with a paper towel and season both sides generously with salt and pepper, and oil.
Heat a grill pan on medium heat for 5 minutes. Once hot, place pork chops on grill, and cook for 6 to 7 minutes on each side. Let rest while preparing salad.
To make the vinaigrette, heat ⅓ cup of rice vinegar in a small saucepan. Steep 2 tea bags for 4 minutes. Remove from heat.
Once cool, combine the vinegar, mustard, honey, and salt. Whisk in olive oil until emulsified. Dress watercress and radish salad.
Serve pork chop with peach mango tea sauce and watercress salad on the side. Garnish pork chops with cilantro, and enjoy!
