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Pecan-Crusted Pork Chops With Sweet-and-Sour Sauce and Queso Fresco Coleslaw Recipe
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Ingredients for the Pork Chops:
2 teaspoons dried sweet paprika
1 teaspoons freshly cracked black pepper
1 teaspoon dried sage
1 teaspoons dried marjoram
1/2 teaspoons kosher salt
1/4 teaspoon dried ground cloves
6 thinly sliced pork chops (about 1/2-inch thick)
1/4 cup pecan oil or vegetable oil
1 cup chopped pecans

Preheat oven to 375 degrees. In a small bowl combine the dried herbs. Lay the pork chops out on a large baking sheet season with the spice mixture reserving just a pinch for the sauce. Rub the pork chops with the oil and then coat with the chopped pecans, pressing them into the meat if necessary to make them adhere. Bake the chops 25 minutes until cooked through.

Sweet-and-Sour Sauce Recipe
1/2 stick butter
1/3 cup dark brown sugar
1/3 cup apple cider vinegar

In a small sauce-pan combine the butter, sugar and vinegar and bring to a simmer over medium-low heat. Add a pinch of the reserved spice mixture, adjust sweetness and sourness to taste then remove from heat and set aside.

Queso Fresco Coleslaw Recipe
1/2 small head green cabbage, finely shredded
8-ounces queso fresco, crumbled
juice of 1 lemon
1/4 cup pecan oil or vegetable oil
Salt and frreshly cracked black pepper to taste

Combine all of the ingredients in a large mixing bowl and toss well. To serve, drizzle pork chops with sweet-and-sour sauce and serve with a size of coleslaw. Serves 6.

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