Thursday, January 17

Herbed Pork Chops with Apples and Pecans

I probably should have included this with my "fall" recipes but I was too busy exploiting pumpkins and cauliflower.

This recipe excited me for several reasons. First of all, I love pork. Second, as I don't bake, I don't have many opportunities to "glaze" pecans.


1/2 tsp dried thyme
1/2 tsp onion powder
1/4 tsp plus 1 pinch sea salt
1/4 tsp fresh ground black pepper
1 tsp safflower oil
4 bone-in pork chops, trimmed of visible fat (about 1/14 lb total)
1 tsp ground cinnamon
4 tsp unsweetened raisins
2 small Red Delicious apples halved, cored and skin pierced several times
1/4 cup chopped toasted unsalted pecan pieces
2 tsp raw honey
1/2 tsp pure vanilla extract
2 packets stevia

In a small bowl combine thyme, onion powder and 1/4 tsp each salt and pepper. In a large nonstick skillet, heat oil on medium-high. Season pork chops with thyme mixture and add to skillet. Cook for 4 to 5 minutes per side, until barely pink in center.
Meanwhile, in a small bowl, whisk 2 tbsp water and cinnamon. Add to a medium nonstick skillet. Sprinkle raisins over top, then place apples cut sides down in skillet. Heat on medium-high and bring to a boil. Reduce heat to a simmer, cover and cook until apples are just tender when pierced with a fork, about 4 minutes.
Remove apples from skillet and place cut sides up on a serving platter. To skillet, add pecans, honey, vanilla, stevia and pinch salt and stir to combine. Spoon mixture over top of apples, dividing evenly. Serve with pork chops.

No comments:

Post a Comment