Center Pork Loin Chop with Brown Butter and Thyme-Sautéed Apples

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Serves 4

4 5-ounce slices of center cut pork loin, bone on or off
1 cup finely chopped pecans      
1⁄2 stick unsalted butter  
2 McIntosh apples peeled and cut into medium dice
1 tablespoon freshly picked thyme
1⁄4 cup vegetable oil and 1 tablespoon butter            
1 cup veal jus or pork jus (optional)
Salt and freshly cracked pepper

Season the pork with salt and pepper and roll the edges in the pecans pressing firmly. Sauté in oil and butter until golden brown on all sides. Place in a 300-degree oven until meat reaches an internal temperature of 145. Brown the butter in a sauté pan. When the butter is bubbling, add the apples and cook for 2 minutes. Turn the heat off and season with salt and pepper and add the thyme leaves. If choosing to use a veal or pork jus, heat separately in another sauce pot. Let pork rest for 5 minutes. Spoon the apple mixture on the center of the plate, add the pork, and spoon some jus around the apples and serve.

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