Want something yummy and
quick for dinner tonight? I have the perfect solution for you. My Butter Pecan Pork Chops are quick to get
into the oven, moist and absolutely delicious. I plated them with heirloom tomatoes from my little backyard garden and my Brazilian Cheese Bread (click here for recipe) recipe.
I have a true confession
here! I call this recipe mine, but my sweet hubby was actually the one who came
up with this idea. We tweaked it a couple of times, and this is the final,
perfected recipe.
You will notice that the
nutritional information for this recipe is conspicuously absent. There is a
very good reason. The program I use us calculate the nutritional information is
based on data from USDA. However, the calorie count for pecans was incorrectly
entered. Until I can manually update my
ingredient list, I thought you would rather have this fab recipe without
the nutritional information than wait for slow poke here is manually add and
calculate this ingredient.
Enjoy!
Here is my recipe:
3 5-ounce pork chops,
boneless
1/2 cup pecans, finely
chopped
4 tablespoons butter
1 tablespoon cognac
1 teaspoon fresh sage,
finely chopped
1/4 teaspoon kosher salt
Here is how I put this entrée together:
1. Preheat oven to 350
degrees Fahrenheit. While oven is heating...
2. While over is heating, melt
butter in 2 cup measuring cup. Add sage and pecans. Mix well; set aside.
3. Prepare grill pan with
rack by lining pan with aluminum foil (if desired) and spray rack with non
stick cooking spray.
4. Put a thin layer of the
pecan/butter mix on pork chops, place dressed side down on rack. Spread
remainder of the butter/pecan mix on the top side of the pork chops.
5. Place chops in oven, cook
30 minutes or until juices run clear and internal temperature reaches 155
degrees Fahrenheit. Remove from oven, tent with aluminum foil for 5 to 10
minutes.
Author’s Note: Process pecans in food processor until approximately
the texture of coarse ground corn meal.
Servings: 3
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Author: Dr. Jacquelyn P. Horne
Copyright: 2013
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