Wanted to quickly share this recipe* for a very satisfying, fall flavor packed meal. I put it together last night and it hit the spot after a long day.
* Measurements are approximations as it was getting late and I was in a rush. Also serving size is for one.
1 thick cut pork chop
1 1/2 cups apple cider
2 Tbsp. Dijon mustard (I used an extra spicy kind)
1/2 cup Brussel sprouts, halved (about 6)
1/2 cup cubed, roasted butternut squash**
In a large saucepan, combine apple cider and dijon mustard over medium heat. Let come to a boil then simmer on low for approximately 20 minutes (lid off). The sauce will begin to reduce forming a glaze for the pork chops.
As the sauce is thickening, prepare the brussel sprouts by placing them in a small baking dish and drizzled with olive oil. Season with salt and pepper. Place in an oven preheated to 375°F. Let the sprouts roast for 30 min, stirring once about half way through. Because I was using already roasted butternut squash, I added these during the last 10 minutes so that they would heat up.
In a skillet, heat 1 tsp olive oil over medium-low heat. Season pork chop with salt and pepper. Once the pan is hot, add pork chop. After 3 minutes, turn over and cook another 3 minutes. Pour glaze over the top and place in the oven. Cook 10 minutes, remove and glaze other side. Cook another 5 minutes. Remove from oven and let rest for 5 minutes (covered).
** Roasted Butternut Squash
During the cooler months I like to roast a butternut squash on Sunday evenings so I can use throughout the week. You would be surprised how versatile it is! It is wonderful on pizzas, in wraps and even on salads.
1 butternut squash, cubed
In a mixing bowl combine all of the ingredients. Lay squash cubes out on a baking sheet and roast for 45 minutes or until tender.
Peaches are one of my favorite summer fruits because they are extremely versatile and can be used in both sweet and savory dishes. And how could I not adore something which is found in the fabulous Italian cocktail the Bellini, classically made with peach puree and prosecco.
However, even with all of the options available, I found myself unable to decide what to make with the beautiful peaches I bought at the farmer’s market.
My mind kept wandering back to grilled peaches. The heat of the grill would carmelize all of the sugars in the peach which would create a wonderful crust. But what would I serve with the peaches? I could have gone the dessert route, add some vanilla ice cream and call it a night but I still needed to eat dinner.
It was a gorgeous night outside and wanting to take advantage of great grilling weather I decided I would make grilled pork chops. But not just any pork chops. These pork chops would be bursting with flavor from a spicy rub and finished off with a kicked up peach salsa.
The recipe below is easy and requires very little time to prepare. And since the pork chops are grilled, it is a great choice for summer when you can’t bear to be stuck inside the kitchen.
The salsa recipe makes a little more than is needed for the pork chops but I’ve included some additional uses at the bottom of the recipe. Trust me, it won’t go to waste!
|Peach Salsa (makes about 4 cups
2 1/2 cups peaches, diced
3/4 cup red onion, finely diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 tsp Serrano or jalepeno pepper, seeded and diced
2 tbsp lime juice
1 tbsp sugar
2 tsp honey
1 tbsp cilantro, chopped
In a large mixing bowl (non-metal) combine all ingredients. Chill at least 15 minutes before serving.
Spice Rubbed Pork Chops (serves 2)
2 bone in pork chops
1 1/2 tbsp brown sugar
1 1/2 tsp cumin
1 1/2 tsp chipotle chili powder
1 tsp paprika
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp pepper
Place all spices in a mixing bowl and combine thoroughly. Sprinkle spice mixture generously over pork chops (which should be at room temperature) and rub pork chops until fully covered.
Preheat the grill to medium heat (350o – 400o). Place pork chops on the grill cooking about 5 minutes on one side. Flip and continue cooking on opposite side approximately 5 more minutes (for about medium rare). Remove from grill and cover with aluminum foil. Let rest for about 5-10 minutes. Serve with peach salsa.
Additional uses for salsa:
♦ Peach salsa crostini: Slice either ciabatta bread or a french baguette into 1/2 inch thick slices diagonally. If using goat cheese, grill sliced bread then spread goat cheese on top and place 1tsp salsa on each crostini. Can also use brie cheese by placing thinly sliced brie on bread and placing in the broiler for about 1 minute. Place 1 tsp of salsa on each crostini.
♦ Spice up sandwich wraps: Use the salsa in your everyday sandwich wrap such as turkey or roast beef to give some it extra flavor and heat.
♦ Use to spice up a plain omelet