Ingredient: honey OR brown sugar

Pork Chops w/ Pear Chutney

The warm notes of ginger and cinnamon paired with the sweetness of the pears & shallots are exactly what makes these pork chops go from good to wow!

Brion & I have come to really enjoy chutneys over the years. I think I could make a chutney out of just about anything. You want the perfect balance of the trinity of chutney which is sweet, sour and spicy.

Chutney originated in India as a simple fruit paste preserved in honey, eventually evolving to incorporate a variety of fruits, spices and vegetables. During the 17th century when the British colonized India, they would bring chutney back to England as a novelty good. Because of its bright and exotic flavor, chutney became a popular condiment all over the world.

As chutney made its way to various parts of the world, people adopted new preparation techniques and experimented with various flavor profiles. This cranberry pear chutney really highlights the those wonderful fall pears.

Print Recipe
 Pork Chops w/ Pear Chutney
Votes: 1
Rating: 5
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Rate this recipe!
Course Main Dish
Cuisine American
Keyword pork chops w/ pear chutney
Servings
Ingredients
Pear Chutney
Pork Chops
Course Main Dish
Cuisine American
Keyword pork chops w/ pear chutney
Servings
Ingredients
Pear Chutney
Pork Chops
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pear Chutney
  1. In a medium pot, combine all chutney ingredients. Bring to a slight simmer for about 6-7 minutes until pears soften, but not mushy. Remove from heat. Set aside until pork chops have been cooked. Serve chutney at room temperature or slightly warmed.
Pork Chops
  1. Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.

Tarte Tatin w/ Onions, Cheese & Thyme

If you’re familiar with the French dessert called ‘Tarte Tatin’, you know that it is an upside-down caramelized apple tart. Basically, the apples are underneath the pastry. As with many things of brilliance, the creation was actually an accident. Named after the woman who invented it, Caroline Tatin, who had become a little distracted while baking an apple dessert at her hotel restaurant. She mixed butter, sugar and peeled apples, poured the mixture into a baking dish, completely forgetting the pastry. The mixture cooked & caramelized before she realized there was no pastry under it. In attempt to save the dessert, she placed some pastry on top and returned it to the oven. The result was Tarte Tatin with deliciously inversed flavors.

Onions are really a perfect bridge to take a normally sweet dish into the savory world.  They already caramelize beautifully and when you add honey, spices, cheese and puff pastry, there’s really not a lot that could go wrong. The same traditional Tarte Tatin concept in a savory version. 

Print Recipe
 Tarte Tatin w/ Onions, Cheese & Thyme
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American, French
Keyword Tarte Tatin w/ onions, cheese & thyme
Servings
Ingredients
Course Main Dish
Cuisine American, French
Keyword Tarte Tatin w/ onions, cheese & thyme
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 F.
  2. Cut each onion lengthwise into 12 wedges, leaving roots intact.
  3. In a 12-inch cast-iron skillet, melt butter over medium heat. Add onions; cook, turning occasionally, until just beginning to brown, about 5 minutes. Add vinegar & honey (or apple cider vinegar & brown sugar); cook for 5 minutes. Add thyme, salt & pepper; sprinkle with Parmesan. Remove from heat.
  4. On a lightly floured surface, gently roll pastry sheet to remove any crease lines. Using a knife, cut pastry into a 13-inch circle. Place pastry onto onions, carefully tucking edges down into skillet. Cut 2 small slits in top of pastry to release steam.
  5. Bake until pastry is puffed & golden brown, 20-25 minutes. Let stand for 5 minutes. Carefully invert tarte onto a serving platter. Serve immediately. Garnish with thyme if desired.