Monday, September 27, 2010
Spice Rubbed Pork Chop with Wilted Arugula and Apple-Thyme Butter
This quick and tasty dish take less then 30 minutes to make and hits all the right taste buds. Plus it feeds two people for about $10. So today I made this for lunch instead of overpaying at a bad restaurant.
Spiced Rubbed Pork Chop
2 bone-in pork chops (about 8 oz with bone)
1 teaspoon of Agave nectar or honey
1 teaspoon of Chinese 5 spice powder (or garam masala)
1 teaspoon of salt
1/2 teaspoon cumin
1/2 teaspoon of coriander
1/2 teaspoon black pepper
1/2 teaspoon of cayenne pepper
2 oz vegetable oil
Start the oven at 350. Put a large frying pan on medium high heat (7 of 10) and add the oil. Coat the chops in the agave or honey and coat with the spice rub. Once the oil is hot place the pork chops in the pan, bone side to the center. Let cook for 5 to 7 minutes or until the pork gets a little charred. Turn the chops over and place the whole pan directly in the oven. Let that cook for 12 to 15 minutes depending on the thickness of the chop. Remove from the oven and let it rest at least 7 minutes before serving.
1 red delicious apple skinned, cored an diced
1/2 stick of salted butter
1/2 teaspoon fresh thyme
1 pinch of 5 spice powder (or garam masala)
Start butter in a small saute pan on medium low heat (4 of 10). Once the butter has melted and started to brown, add the diced apples and let them cook together for 10 minutes. Turn off the heat and add thyme and 5 spice powder.
2 big handfuls of arugula, about 10 oz
1/4 onion, diced
1 oz olive oil
Start a medium sauté pan on low add olive oil and onions. Let that cook for at least 15 minutes, stirring occasionally. Once the pork has finished resting and the apple sauce is done, addthe arugula to the pan and toss with the oil and onions for about 1 minute. Remoive from the heat and add directly to the plate.
The plating is simple with the pork on the plate and the sauce over the top. Fill the greens on to the bone side of the chop and it looks better then anything else you would see from a restaurant for lunch today.
Posted by Rick Truocchio at 2:17 PM
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