![]() Allow to stand at room temperature for 20 to 30 minutes before grilling. Season the pork chops evenly with the rub, pressing it into the meat. TO MAKE THE RUB: In a small bowl combine the rub ingredients. If the sauce seems too thin, return to the pan and simmer until thickened. Transfer to a food processor and process until smooth. Add the remaining sauce ingredients, stir, lower heat to simmer, and cook, covered, until the apples are very tender, about 5 minutes more. One serving (28g) of pecans contains 18g unsaturated fat and only 2g of saturated fat.TO MAKE THE APPLESAUCE: In a medium sauté pan over medium-high heat, cook the apples with the butter, stirring occasionally, until the apples begin to brown, about 5 minutes. Food and Drug Administration, scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. Zucchini grills up in a snap and is tasty served with a spoonful of leftover Peach and Pecan Salsa.īe sure to check out these other tasty pork recipes: Pork Tenderloin with Roasted Figs Pork Chops with Ginger Rhubarb Compote Vietnamese-Style Pork Lettuce Wraps Pecan Crusted Air Fryer Pork Chops You can round out your plate by serving a generous salad on the side or tossing zucchini slabs on the grill while the pork chops rest. If you aren’t in the mood to fire up your grill, you can cook them under a broiler or on a stove-top grill pan instead.Īll the elements of this recipe, from the pork to the pecans, makes for a very nourishing package. As such, I recommend pulling the chops just a touch before they’re completely cooked through. When it comes to grilling, remember that the temperature of the meat will continue to rise even after they’re off the heat. Seasoning them with salt and pepper, browning them on the grill, and adding the bright splash of Peach and Pecan Salsa makes for a flavorful chop. To keep an extra eye on nutrition here, I chose one of the leanest cuts of pork in the butcher case. Best of all, it’s easy enough to pull together by the time the chops come off the grill. Stir everything together with fresh basil, jalapeno, and lime, and you’ve got a hit on your hands. One tip: stash leftover pecans in your fridge or freezer where they will keep better than in the pantry.Īs for the peaches, be sure to choose ripe, flavorful ones (but not so tender that they don’t hold their shape when diced). The pecans also deliver protein, “good” monounsaturated fats, fiber, and key minerals (notably manganese, copper, and iron)*. You can use raw or roasted ones, both of which add a pleasing crunch to the salsa. Start by chopping your pecans (or buy them pre-chopped). While the chops cook, pull together a quick fruit salsa. The first step is to get seasoned pork chops onto a hot grill. And now that it’s summer, I’ve hit on a killer new combo: Grilled Pork Chops with Peach and Pecan Salsa. ![]() ![]() Come springtime, figs and pork tenderloin are a staple. During football season when the farmers’ market lacks abundance, I stock frozen raspberries to make Instant Pot ribs with a tangy sauce. In the fall, apples and pears are excellent roasted alongside a pork loin. Even Bobby Brady got in on the idea when he channeled Humphrey Bogart with his “pork chops and applesauce” line (clearly I’m dating myself here).įor me, it works best to vary the combination by season. ![]() I’m not alone in this chefs and home cooks have been doing it for generations. My back pocket fix for elevating nearly any cut of pork is to pair it with fruit. Thank you to the American Pecan Council for sponsoring this post. ![]()
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