Go Back

Pastured Pork Chop with Spiced Pecan Apples

Wednesday, February 17, 2016

Courtesy Dine-In Diva

1-2 teaspoons Penzeys Bicentennial Rub 
2 pasture raised, bone-in pork chops 
2 teaspoons butter 
1 tart apple, such as Granny Smith, diced 
1/4 cup apple cider 
1 teaspoon Spiced Pecan Balsamic Vinegar 
1 teaspoon butter 
1 teaspoon olive oil 
1/4 cup Sweet and Spicy Pecans, roughly chopped (recipe from Epicurious)

Pat chops dry and rub with Bicentennial Rub.   Let rest at room temperature at least 30 minutes.

Melt butter in a large skillet, then add chopped apples and saute until softened and golden brown.   Add cider and reduce until glazed, then add vinegar and toss to coat.

Wipe skillet with damp paper towel.  Add butter and olive oil and heat to medium high.  Add chops and cook approximately 5 minutes on each side.  For thinner chops, cook until center temp reaches 140 degrees (will come up to 145 while resting).  Serve pork chop atop apples and garnish with chopped pecans.

Serves 2, can easily be doubled.


Go Back

Go Back


lemon grass pepper Apple chorizo jack cheese vanilla wafers spring fennel seeds eggs cointreau Red Onion Recipes kohlrabi Swiss Chard pesto knots frittata green pepper cucumber bok choy bell pepper cantaloupe cream cheese jam Squash paste sesame dill thai capers Greens sauce poblano Soup chimichurri melon turnip artichoke Cider polenta brown sugar Vegan anise leeks shallots oats conserve hazelnuts prosciutto garlic mushrooms Bread cockaigne shelling plum tomatoes feta baby bok choy kluski tomato corn pie chiles Chevre chocolate okra plum caesar berry celeriac tomato juice Spinach Eggplant celery hearts fondue Tomatoes curry parmigiano basil biscuits chili peppers Spread collins white beans roasted bread pudding blueberry scapes pecans tuscan tostadas compote sandwiches dijon kirsch goat Cheese honey green beans steak creme fennel bulb autumn coeur a la creme Drinks currants tomatoe remoulade muffins olives chicken dinner salad coeur tenderloin gin Farmers' Market onion gouda rhubarb sherry potatoes dilly vegetable fraiche pie yellow onion yogurt blue cheese jack fritters tomato onions spelt vegetarian egg noodles Leek meatballs chicken Cranberry Beans imam apples fennel coriander pasta pickled Corn Salsa beer parmesan strata hickory habanero carrots buckwheat baguette Dressing mint strawberries carrot top rouille almond milk bayeldi sour cream gratin maple syrup mushroom Kale cranberry flank swiss cilantro wheat flour stuffing sweet potato bosc celebration pudding cheese pork beef carrot fronds absinthe pumpkin zucchini cream beets bbq snow peas Tomatillos egg maple slaw tortillas spiced winter squash butter chilies radish peppers tart daisy walnuts Potato Rice wine vinegar barley Side latkes Jerusalem artichoke Salad sunchokes sour Beans Butternut heavy whipping cream buttermilk couscous bruschetta syrup bean pineapple radishes kalamata shitake panzanella gazpacho lettuce strawberry chipotle peach vinaigrette Shitake Mushrooms plums carrot tops ramps mustard greens pine nuts gorgonzola coconut milk shiitake arugula almonds cauliflower nectarine asparagus beet greens gruyere bulgar wheat walnut oil scallions reggiano casserole bulgar sausage pork chop pears cornmeal wasabi bacon Poblano Chili chimmichurri chives pancake cake fritter celery root shrunken heads peas turnips pecan crisp chili verde flank steak watercress bloody mary anchovy sandwich wrap crepes sweet beet