Wednesday, February 2, 2011

Pan Fried Pork Chops with Apple Compote

Pork Chops are cheap and easy but for some reason they were something that I didn't bother trying to cook until recently.  I love all things pork so I figured I would give them a try.  I made a little apple compote with some pancetta to top the chops and finished out the plate with bismatti rice and zucchini. 

Pork chops about 1 inch thick
1/2 apple chopped up
1/4 onion diced
1/4 cup pancetta chopped in small pieces
1/2 Cup grape tomatoes halved
1 medium zucchini cut into bite size pieces
2 Garlic cloves minced
Bismatti rice
Olive Oil

Season the pork chops with salt and pepper and set aside.
In a small pot heat a little olive oil over medium heat and add the onion and pancetta.  After a few minutes add the apples, stir, reduce the heat to low and cover.
Rinse the rice for about a minute and place in a medium size pot with water (1 cup rice and 1-1/3 cups of water).  Boil the water and rice and as soon as it begins boiling stir, cover and reduce heat to low.
Heat a pan on high with 2-3 TBSPs of olive oil.  When the oil starts to smoke add the pork chops.  Pan fry for about 4 minutes per side.  Make sure you turn on your stove vent because this can get a little smokey.  It also helps to use a splatter shield over your pan to catch the oil.
Put the zucchini, tomatoes and garlic in a bowl and mix together with enough olive oil to lightly coat everything and season with salt and pepper.  Heat another sauté pan on medium-high heat and add the zucchini and tomato mix.  Sauté for a few minutes, add 1 TBSP of butter and continue to sauté until the zucchini is easily pierced with a fork. 

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