Recipes

Go Back

Pastured Pork Chop with Spiced Pecan Apples

Wednesday, February 17, 2016

Courtesy Dine-In Diva

Ingredients
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)


Directions
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


Tags

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