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)  Read More...

Chipotle Meatballs

Thursday, October 29, 2015


Source:  Chef Rick Bayless / Mexican Everyday

This is a go-to recipe in our house! I like to serve it over quinoa to round out the meal and soak up the delicious sauce!

3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
2 large eggs
1/2 cup bread crumbs
1 1/4 pounds ground pork
1/2 cup (loosely packed) coarsely chopped mint leaves
1 28-ounce can diced tomatoes, drained of all but 1/4 cup juice
1 or 2 cans chipotle chilies in adobo, stemmed, seeded and sauce reserved
1 teaspoon dried oregano
about 1 1/2 cups beef or chicken broth

Heat oven to 450 degrees.  In a food processor, combine bacon and 1 garlic clove.  Process until finely chopped.  Add eggs, bread crumbs and 1 teaspoon salt.  Pulse several times until well combined but not a paste.  Remove meat from processor.

With wet hands, form meat into about 16 plum-size balls and space them out in a 13" x 9" baking dish.  Bake until lightly browned, about 15 minutes.

While meatballs bake, combine tomatoes, 1/4 cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and 1/2 teaspoon salt in a blender or food processor.  Process to a smooth puree.

When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly.  Bake until sauce has thickened somewhat, 15 to 20 minutes.

Heat broth in a small saucepan.  Divide meatballs among four dinner plates, leaving sauce behind.  Stir enough broth into sauce to give it a spoonable consistency.  Taste and season with salt, if necessary.  Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.



Go Back


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