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Receta Pepper Rubbed Pork Chops With Warm Bacon And Cabbage Salad
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Ingredientes
- 8 slc Bacon, diced
- 3 x Cloves garlic, minced
- 1 x Onion, diced
- 3/4 c. Dry sherry
- 1 sm Head cabbage, julienned
- 2 Tbsp. Sherry vinegar
- 1 Tbsp. Extra virgin olive oil
- 2 tsp Minced fresh thyme
- 1/2 c. Minced walnuts, toasted
- Â Â Salt
- Â Â Black pepper
- 2 Tbsp. Cracked black pepper
- Â Â Salt
- 1/2 c. All-purpose flour
- 6 x Pork chops, (8-oz)
- 2 Tbsp. Extra virgin olive oil
Direcciones
- To prepare the salad, place the bacon in a medium saute/fry pan and cook over medium heat till crispy, about 3 min. Transfer the bacon to a paper towel to drain. Add in the garlic and onion to the pan and saute/fry in the bacon grease over medium-high heat for about 2 min. Add in the sherry and cook till reduced by half, 3 to 4 min. Add in the cabbage and cook till tender, about 4 min. Add in the sherry vinegar, extra virgin olive oil, thyme, and walnuts and season to taste with salt and pepper. Keep hot till ready to use.
- To prepare the pork chops, preheat the oven to 350 degrees. Rub the meat with the black pepper and season with the salt. Put the flour on a plate and dredge the chops in the flour. Pat the chops gently to remove any excess flour.
- Heat the extra virgin olive oil in a very large, ovenproof saute/fry pan over high heat till smoking warm. Add in the pork chops and sear for 2 min on each side.
- Place in the oven and cook for about 8 min, or possibly till the meat reaches an internal temperature of 150 degrees (use and instant-read meat thermometer to test). Remove from the oven.
- To serve, place 1 pork chop on each plate. Spoon some of the cabbage salad alongside the chops and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 546 | |
| Calories from Fat 379 | 69% |
| Total Fat 42.39g | 53% |
| Saturated Fat 12.74g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 1086mg | 45% |
| Potassium 434mg | 12% |
| Total Carbs 19.0g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.23g | 2% |
| Protein 14.46g | 23% |
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