Wednesday, November 07, 2007

Pecan Crusted Pork Chop

Not a great picture at all, but I was too hungry to take my time! This recipe is from Cap City Diner. They post many of their recipes online, but I had to email them and request this particular recipe.

Pecan Crusted Pork Chop with Apple Cider Glaze - Cap City Diner


4 Double cut bone-in pork chops
1/2 Gallon Apple Cider
4 Tbsp Finely Chopped Candied Pecans
Salt and Pepper

1. Reduce apple cider in saucepan until syrup, 1 1/2 to 2 hours.
2. Season and sear pork chops on all sides.
3. Bake in 250 degree oven until internal temperature of 155 degrees.
6. When pork chops are done, top with chopped candied pecans and some cider. Put under the broiler to caramelize.
7. Plate with Cheddar Chipotle Mashed Potatoes

Cheddar Chipotle Mashed Potatoes - Cap City Diner

6 lbs. potatoes, peeled
2 cups milk
3/4 lb. butter, softened.
1 Tbsp Salt and Pepper
1 cup Yellow Cheddar
1 Tbsp Chipotle pepper

1. Boil spuds until fork tender.
2. Drain spuds, mix in standing mixer, slowly adding butter, milk, salt and pepper,
chipolte, and Cheddar until there are no lumps. (I used a potato ricer)

Yield: 3 QUARTS

I halved this recipe, and it worked out well. I used a little less than 1 cup of milk.

I had planned on also serving some skillet green beans with shallots and bacon along with this meal, but the green beans I bought from the Fresh Market ended up being pretty horrible looking, so I opted for some frozen organic broccoli from Trader Joe's at the last minute. This is a great meal, and very easy to make for a large amount of people. Enjoy!



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