Today's recipe is a bit of a flavor-palooza. You have the saltiness of the bacon, the savory pork, the peppery flavor from the radishes, the tartness of the apples... basically every bite is a flavor explosion.
To spice the pork, I used an adobo seasoning, which is just a fancy word for pre-mixed seasonings. They come in a variety of mixes. The one I prefer for this dish contains salt, pepper, garlic powder and tumeric.
You may be wondering why I put "chutney" in quotations. This dish is not a chutney in the traditional sense, because it doesn't contain any ground spices, sugar or pickling agents. However, the flavor profiles and the mix of vegetables, fresh fruit and residual spices is similar to a standard chutney (which is really a loose term, anyway).
Ingredients:
2 1" thick boneless pork chops
2 strips of bacon
2 toothpicks
adobo seasoning
1 large leek, sliced thin and rinsed thoroughly
5 radished, sliced thin
1 large granny smith apple, diced
1/2 c chicken stock
To prep your pork, wrap each chop with a strip of bacon around the sides and secure the end of the bacon with a toothpick stuck into the chop.
Lightly spray a large skillet with olive oil, and heat over med-high heat. Place your pork chops into the pan and let cook 7 minutes. Flip and cook for 7 more minutes. When chops are done cooking, remove from the pan and leave them to rest on a plate.
Reduce the heat to medium and add your apples, radishes and leeks to your skillet. Allow to cook, stirring occasionally for 10 minutes. Add your chicken stock and stir. Continue cooking until all of the chicken stock has been absorbed or evaporated.
Remove from heat. To serve, spoon your apple "chutney" onto a plate and top with pork chops.
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