Pork Chops With Toasted Spice Rub And Honey Roasted Applesauce

Pork Chops With Toasted Spice Rub And Honey Roasted Applesauce

Don't be alarmed by the multiple steps or my terrible photo. This dinner is actually quite easy and quick and is so flavorful! This is the only Michael Chiarello recipe in my recipe files. I just figured he couldn't top this one!

I have in a pinch put a jar of apple sauce in a saucepan and added the rest of the ingredients to that rather than dealing with the fresh apples. If you have the time and the inclination go with roasting the fresh apples. It's really worth it but hey, sometimes you just have to get dinner on the table, right? Speaking of which I have also further shortcut this on occasion by using Paul Prudhomme's Blackened Steak Magic instead of making the spice blend. Can you say, "lazy ass"? Its not identical but the flavor profile is quite similar and pairs just as wonderfully with the apple sauce. Please enjoy!

Recipe: Pork Chops With Toasted Spice Rub And Honey Roasted Applesauce

Lesson learned? Pork may be the other white meat but it isn't photogenic! ;)
Recipe from Michael Chiarello

4 (12-ounce) center-cut pork chops
Kosher Salt
2 tablespoons Toasted Spice Rub, recipe follows
2 tablespoons extra-virgin olive oil
1/3 cup dry white wine
1/2 cup Honey Roasted Apple Sauce, recipe follows

Preheat the oven to 350 degrees F.
Season both sides of the pork chops with salt and toasted spice rub.

Heat the oil in an ovenproof skillet over medium heat and sear the pork chops until golden brown, about 4 minutes on 1side and 1 minute on the other side. Place pork chops on baking sheet. Remove excess oil from skillet.

Bake the chops until just cooked through, about 8 to 10 minutes. Remove to a serving platter.

Over medium heat, add the wine to the skillet, stir, and reduce to 1 to 2 tablespoons; add the apple sauce and bring to a simmer. Spoon over each chop.

Recipe: Toasted Spice Rub
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 teaspoon crushed red pepper flakes
1/4 cup pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel begins to turn light brown, add the red pepper flakes, and toss several times. Immediately turn the spice mixture out onto a plate to cool.

Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.

Keep the spice mix in a glass jar in a cool, dry place, or freeze.

Note: If you have an exhaust fan over your stove, turn it on before you start toasting the spices. Be careful not to inhale the fumes once you add the red pepper flakes.

Yield: 1 cup

Recipe: Honey Roasted Apple Sauce:
12 apples, Gravenstein or McIntosh
2 tablespoons butter
2 tablespoons fresh lemon juice
1/2 teaspoon finely ground sea salt, preferably gray salt
1/3 cup honey
Preheat oven to 425 degrees F.

Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks, place in a large bowl. Heat a large skillet or roasting pan over medium-high heat. Add the butter. When the butter begins to brown, add lemon juice, then add the apples and salt. Cook until the apples just begin to color, about 4 minutes. Stir in the honey. Roast the apples in the oven until soft and lightly caramelized, about 12 minutes. Fork mash for a chunky version or puree in food processor for a smoother sauce.

Serve warm, room temperature or cold.

Yield: 8 servings