Pork Chops with Carrot Puree and Apple Slaw

 

I have been on the biggest pork kick lately! I cannot stop making sausage, bacon, belly, chorizo, etc. It's borderline obsessive. 

Even when I am not in this phase, I love a good pork chop and will often order them while out to eat - mostly because they are Jim's least favorite cut of meat...ever.  

So, when we received our weekly CSA delivery, and I discovered they had included bone-in pork loin chops, I was beyond excited to finally have an excuse to make pork chops at home! 

And they did not disappoint! Even Jim said they were pretty good...for a pork chop. 

Enjoy! 

Pork Chops with Carrot Puree and Apple Slaw

SERVES 2


Ingredients:

Apple Slaw

  • 1/2 Green Apple, diced (I used Granny Smith)
  • 1/2 Red Apple, diced (I used Empire Apples)
  • 1/4 Head of Cabbage, thinly chopped
  • 1 Cup Arugula, finely chopped
  • 1/2 Tbsp Apple Cider Vinegar
  • 1/2 Tbsp Raw Honey
  • 1 Tbsp Olive Oil
  • 1/2 Tbsp Whole Grain Mustard
  • Salt and pepper, to taste

Instructions:

  1. Toss all ingredients together in a bowl.

Pork Chops with Carrot Puree

  • 2 2" Thick Bone-in Pork Loin Chops
  • 2 Cups Water
  • 2 Tbsp Salt
  • 1 Tbsp Sugar
  • 1 Lb. Carrots, cut into 3" chunks
  • 4 Tbsp Olive Oil, divided
  • 1 Tspn Ground Coriander
  • 1 Tspn Ground Cumin
  • 1 Tspn Cinnamon
  • 1 Tbsp of Butter or ghee
  • 1/2 Cup Chicken Stock
  • 1/2 Cup milk or milk substitute (I used almond milk)
  • Salt and Pepper, to taste

Instructions:

  1. Add water, salt, and sugar to a container large enough to hold both pork chops. Stir until the salt and sugar dissolve.
  2. Add the pork chops and two handfuls of ice cubes to the container. Cover and place in the fridge for a minimum of 20 minutes or overnight.
  3. Remove your pork chops from the brine and pat dry.
  4. Preheat oven to 450ยฐ and place cast-iron skillet inside
  5. Season both sides of your pork chops with salt & pepper and let sit out for 20 minutes.
  6. Toss carrots with 2 tablespoons olive oil, coriander, cumin, cinnamon, and S+P to taste. Roast in the oven for 25 minutes on a rimmed baking sheet.
  7. Remove cast-iron skillet and heat 2 tablespoons of olive oil over medium-high heat.
  8. Place pork chops into your skillet and turn every minute for 10 minutes, or until an instant-read thermometer registers 135ยฐ.
  9. Remove pork chops from the pan and let rest.
  10. Once carrots are finished cooking, add to a food processor or blender with butter (or ghee), chicken stock, milk, and S+P. Blend until smooth.
  11. Serve your pork chops over your carrot puree and top with apple slaw. Enjoy!
 

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