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


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