Thursday, November 21, 2013

pork chop with apple compote

Pork. One of the three things I am afraid to even consider Mike living without (peanut butter and BBQ sauce are also in that group. He told me this past weekend we would break up if I became allergic to peanut butter. So. There's that...) We add it to burgers, meatballs, shred it in the crock pot...I get creative.

This was my attempt at some lighter fare. The apple compote was fresh, the veggies on the side crunchy and the pork perfectly pink in the center.

pork chop
2 bone-in pork chops
salt, pepper, red pepper for seasoning
2 tbsp butter
  • massage seasoning onto both sides of the pork, let sit for about 15 minutes
  • preheat oven to 350, preheat pan on medium heat with about half the butter (I used my cast-iron skillet to go from stove-top to oven)
  • once the pan is really hot--try the water flicking trick and wait for it to sizzle--place your chops in and let sear on both sides (about 2-3 mins per side)
  • once you turn over the first side, baste the seared side with the pan juices
  • once both sides are seared, place pan in oven with remaining butter until internal temp reaches 150 degrees (time with vary based on thickness of cut)

apple compote
1 green apple, diced (I didn't peel it, but would recommend doing so)
salt and pepper for seasoning
1 tablespoon of sugar
2 tablespoons of water
1/2 tablespoon of flour
  • let sugar and water dissolve in a saucepan over low heat, add apples
  • let saute and stir in seasonings and flour, bring up to medium-high heat and stir together until the mixture comes to a boil
  • bring it back down to low heat, simmer until ready to serve

Did I mention tomorrow is the last day to enter to win a meal or demo cooked by yours truly?!?!

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