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
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
