Oh my gracious, I made a freaking awesome dinner this weekend! I’m telling you, this was fast, easy, and DELICIOUS! And because I know you’re probably rolling your eyes…YES, IT’S PORK AGAIN. I can’t help myself, I’m like the Bubba Gump of pork.
Back to the recipe.
In a food processor, chop 3/4 teaspoons of sea salt, 1/2 teaspoon of dried sage, 1/4 teaspoon of black pepper, 1/3 cup chopped walnuts. (For the record, I totally guestimated and probably went a little larger than the recipe instructed.)
Take your 4 (8 oz) bone-in pork chops, and in a shallow dish, douse them in Worcestershire sauce, then pack in the walnut mixture on both sides. Refrigerate the chops for about 30 minutes.
In a fry pan, grill up three pieces of bacon. Say whaaaa? Yep, you’ll need bacon grease. Crumble up the bacon, then add it to some long grain wild rice and add dried cranberries. It makes an awesome side dish and was RAD. But back to the bacon grease! Take your chops and sear them in the bacon grease for 1 minute and a half on each side.
Add 1/4 cup of chicken broth, cover, reduce heat, and cook for 7 minutes or until desired degree of doneness. Pull them off the heat for a smidge before serving.
The last and most important step, serve the suckers up and watch your guests smile with approval. The crust on the chop will be nice and crispy, and the inside will be nice and juicy and FLAVORFUL! I served these with a lovely caesar salad, a fresh baked baguette and some freaking awesome dipping sauce.
Oh, and the best part about this dish…I found it in my new Cooking Light Magazine Cook Book!
I’m sharing this post with my friends at Tasty Tuesday. Please go visit Jen’s site because there are all kinds of goodness happening over there! I’ve also linked to Tempt My Tummy Tuesday and Tuesdays at the Table. So many great recipe link ups today!