Spicy Korean Pork Chop, Apple Puree, Baby Bok Choy, Apple Cider Carrots
For the Pork:
1/2 Tbsp. Garlic Powder
1 Tsp. Paprika
1 Tsp. Chili Powder
1 Ts. Brown Sugar
1/2 Tsp. Cayenne Pepper
1/4 Tsp. Salt
1/4 Tsp. Black Pepper
2 Thick, Bone-in Pork Chops
1 Tbsp. Olive Oil
Preheat oven to 350 degrees. Combine all ingredients with the exception of the pork. Coat both sides of pork chops generously with seasoning. Heat olive oil in large pan on med-high heat. Cook pork chops until beginning to brown, about 5 minutes per side. Place in oven for about 6-8 more minutes, while finishing to prepare remaining components.
For the Apple Puree:
2 Red Apples (I used Gala), Peeled, Cored & Sliced
1 Tbsp. Butter
1 Tbsp. Milk
1/2 Tbsp. Brown Sugar
1 Tsp. Cinnamon
1/4 Tsp. Nutmeg
Pinch of salt
Bring 5 cups of water to a boil. Add apples. Cook until soft, about 10 minutes. Drain water. Add, along with remaining ingredients, to a food processor and puree until smooth. Place back in pot and keep warm on low heat until needed to serve.
For the Apple Cider Carrots:
4 Pieces Thick Cut Bacon, Cubed
1 Apple, Chopped
1/3 C. Carrots, Chopped
1/4 C. Onion, Chopped
1/3 C. Apple Cider
1/2 Tbsp. Apple Cider Vinegar
1/2 Tbsp. Sugar
Cook bacon until beginning to get crispy and golden brown. Drain fat and reserve for baby bok choy. add apple, carrots and onion and let saute for five minutes. Add apple cider and apple cider vinegar. Increase heat to high and let reduce about 1/3 before adding sugar. Reduce heat to low and let simmer until serving.
For the Baby Bok Choy:
Bacon grease, reserved from Apple Cider Carrots
4-6 Heads Baby Bok Choy
1 Tbsp. Olive Oil
1 Garlic Clove, Minced
Salt/Pepper to Taste
Heat reserved bacon grease on medium. Add remaining ingredients and cook until bok choy is tender, about 6 minutes.
1/2 Tbsp. Garlic Powder
1 Tsp. Paprika
1 Tsp. Chili Powder
1 Ts. Brown Sugar
1/2 Tsp. Cayenne Pepper
1/4 Tsp. Salt
1/4 Tsp. Black Pepper
2 Thick, Bone-in Pork Chops
1 Tbsp. Olive Oil
Preheat oven to 350 degrees. Combine all ingredients with the exception of the pork. Coat both sides of pork chops generously with seasoning. Heat olive oil in large pan on med-high heat. Cook pork chops until beginning to brown, about 5 minutes per side. Place in oven for about 6-8 more minutes, while finishing to prepare remaining components.
For the Apple Puree:
2 Red Apples (I used Gala), Peeled, Cored & Sliced
1 Tbsp. Butter
1 Tbsp. Milk
1/2 Tbsp. Brown Sugar
1 Tsp. Cinnamon
1/4 Tsp. Nutmeg
Pinch of salt
Bring 5 cups of water to a boil. Add apples. Cook until soft, about 10 minutes. Drain water. Add, along with remaining ingredients, to a food processor and puree until smooth. Place back in pot and keep warm on low heat until needed to serve.
For the Apple Cider Carrots:
4 Pieces Thick Cut Bacon, Cubed
1 Apple, Chopped
1/3 C. Carrots, Chopped
1/4 C. Onion, Chopped
1/3 C. Apple Cider
1/2 Tbsp. Apple Cider Vinegar
1/2 Tbsp. Sugar
Cook bacon until beginning to get crispy and golden brown. Drain fat and reserve for baby bok choy. add apple, carrots and onion and let saute for five minutes. Add apple cider and apple cider vinegar. Increase heat to high and let reduce about 1/3 before adding sugar. Reduce heat to low and let simmer until serving.
For the Baby Bok Choy:
Bacon grease, reserved from Apple Cider Carrots
4-6 Heads Baby Bok Choy
1 Tbsp. Olive Oil
1 Garlic Clove, Minced
Salt/Pepper to Taste
Heat reserved bacon grease on medium. Add remaining ingredients and cook until bok choy is tender, about 6 minutes.
