The Other White Meat

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


  1. 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.
  2. 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.
  3. Spoon the stuffing into the chops. Season each chop with rosemary or thyme, lemon juice, salt and pepper to taste.
  4. In a large skillet over medium-high heat, sear each chop in extra virgin olive oil.
  5. 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.



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