Chuletas de cerdo con glaseado de sidra de manzana
Category
Entree, Main Course
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Ingredients
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2 pork chops, thick cut with bone in
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2 tsp kosher salt
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¼ tsp yellow curry powder
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¼ tsp ancho chili powder
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¼ tsp black pepper
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1 tbsp olive oil
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1 cup apple cider
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2 tbsp apple cider vinegar
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¼ tsp yellow curry powder
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¼ tsp ancho chili powder
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½ tsp black pepper
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½ tsp kosher salt
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1 garlic clove, minced
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2 tbsp honey
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2 cups sweet potatoes, peeled and cubed
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2 tbsp butter
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2 tbsp honey
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1 tsp salt
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¼ tsp ancho chili powder
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NanoBond Skillet
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NanoBond Saucepan
For the Pork Chops:
For the Apple Cider Glaze:
For the potatoes:
Products to Use:
Directions
For the Pork Chops:
Preheat the oven to 400ºF. Add the seasonings to a bowl and rub the pork chops well.
Place a large NanoBond skillet over medium heat. Allow the pan to heat up for a couple of minutes and add the olive oil.
Place the chops in the skillet. Cook each side for approximately 3 minutes or until nicely seared then place in the oven and cook until your likeness. Remove and follow the next step.
For the glaze, add all of the ingredients together in the skillet and place over medium heat. Once reduced by half add the pork chops. Pour the glaze on top, serve with sweet potatoes and enjoy!
For the potatoes:
Add the cubed potatoes to a pot and fill with water. Boil and once tender drain the water, then add the butter, honey, salt and chili powder. Mash until smooth.
