Customer Recipe: Nuts & Berries Pork Chops
Submitted By: Jill Althouse-Wood
Recipe Name: Nuts & Berries Pork Chops over Ravioli
3.1" boneless pork chops cut into 3 or 4 strips
2 eggs beaten
3/4 cup pecans chopped pretty finely
1/2 cup flour
1 T Chef Tim's Cajun Cool Blackened Seasoning
salt and pepper
1/4 cup peanut oil and 1/2 cup canola oil
Season pork with salt and pepper. Mix the pecans with the flour and seasoning. Heat about half the oil over med-high heat in a large frying pan. Dip each slice of pork in the beaten egg. Dredge in pecan mixture. Fry for about 3 minutes per side or until
lightly brown. Remove slices when finished. Keep warm in oven or on a plate covered with foil. Repeat with other slices adding more oil as needed.
1/4 cup Chef Tim's Sweet Balsamic Vinaigrette
1/4 seedless black raspberry jam
1 tsp Worcestershire sauce
1 TBL soy sauce
I added some fresh blueberries because I had them.
Combine all ingredients in a small sauce pan. Heat until jam melts and incorporate into sauce and entire mixture is heated through.
Cook 1 package of cheese ravioli per directions, drain, reserve.
To serve, place several cooked ravioli on a plate. Top with pork and finish with a liberal drizzle of berry sauce.
For the vegetarian meal, use ravioli with pecan pieces and a few spoons of sauce over top.