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

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