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


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