What is a pig’s favorite karate move? A pork chop! That’s high comedy right there. Tip your bartenders, folks. I’ll be here all week. There’s a reason for all this pork talk. I tried a new recipe out for dinner, and it was a success. The taste of the meal definitely had a Fall/Winter flavor to it, so make it before it gets hot outside again!
- Package of butterflied pork chops
- 6 cups water
- ½ lemon
- Rosemary or thyme
- ¾ teaspoon Salt, plus additional to taste
- 1 cup Chopped Pecans
- 2 tablespoons Unsalted Butter
- 4 Granny Smith apples, thinly sliced
- 2 tablespoons Brown Sugar
- ¼ teaspoon Black Pepper, plus additional to taste
- 6 ounces Goat Cheese Log, crumbled
- Preheat oven to 350°. Place pecans on a baking sheet and bake for 5 minutes or until golden brown. If you’re using a small amount of pecans, you don’t need to bake them beforehand.
- For the stuffing: In a large skillet over medium heat, melt the butter. Add the apple slices, brown sugar, ¼ teaspoon salt and ¼ teaspoon pepper. Sauté until tender. Remove from heat and allow to cool for 5 minutes. Add the chopped pecans and goat cheese.
- Spoon the stuffing into the chops. Season each chop with rosemary or thyme, lemon juice, salt and pepper to taste.
- In a large skillet over medium-high heat, sear each chop in extra virgin olive oil.
- Place chops on a baking pan and bake for 20-30 minutes
I made couscous with the pork chops. The couscous I used was Sundried Tomato & Basil flavored and was just a store brand box. It only took a couple minutes, and tasted really good.