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. Perfect with carrots and potatoes.Thank you to the American Pecan Council for sponsoring this post. Serve with 3 tablespoons of Ginger Applesauce for each serving. It will take about 12 to 15 minutes in all, as these are quite thick chops.Ħ. Grill the pork chops over a medium fire, turning them to make attractive grill marks. Mash the apples with the back of a wooden spoon - the sauce should be lumpy. Reduce heat and simmer covered, cook until the apples are tender - about 15 minuted. To prepare the applesauce, place the apples, sugar, lemon juice and zest, and sake in a saucepan. Coat the pork chops in the marinade and place in a low, flat non-aluminum container and let marinate for several hours or overnight in the refrigerator.ģ. In a mixing bowl, thoroughly combine all the marinade ingredients. Trim all fat and sinew from the pork chop.Ģ. This recipe is adapted from the Fog City Diner Cookbook by Cindy Pawlcyn (Ten Speed Press)ġ.
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