Recipe Pork Loin Chop with Maple Pistachio Glaze

[caseydog]

Pork Loin Chop with Maple Pistachio Glaze

I made one pork chop. Scale up for more servings.

Boneless Pork Loin Chop -- thick cut
Salt and black pepper

1/4 cup fresh shelled pistachios
Approximately 4 TBSP pure Maple Syrup
Butter

Method

I cooked my pork chop sous vide, but you can use your favorite way to cook it. Just don't overcook it.

Season your Chop with salt and pepper before cooking.

Crush/chop your pistachios. I used a food processor. A knife or mortar and pestle will work.

Add maple syrup to your crushed pistachios until you get a runny, sticky past. In a skillet, add a glut of neutral oil (canola) and about 2 TBSP of butter, let it melt and start to foam. Add your pistachio/syrup mixture and stir until slightly browned and very sticky.

When you pork chop is done, plate it and pour/spread your pistachio/syrup mixture on top, coating evenly.

CD

 

[Morning Glory]

What a lovely crumb topping. And I know that pork is going to be so succulent to contrast.

 

[caseydog]

What a lovely crumb topping. And I know that pork is going to be so succulent to contrast.

The pork on its own was one of the best chops I've had in a long time. I grabbed it at the store when I saw the great marbling it had for a lean cut of meat. It was tender and juicy. The glaze was a nice contrast in texture.

CD