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


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