This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"A man can take a little bourbon without getting drunk, but if you hold his mouth open and pour in a quart, he's going to get sick on it."
-Lyndon B. Johnson, 36th President of the United States of America
Good lean pork, pecans in a sweet and savory sauce. This is the perfect dish as fall comes on. Both the pecans and the pork are high in monounsaturated fat. Warm and rich, this goes so well with mashed potatoes or yams and the whole dish takes all of about 30 minutes.
A lot of my recipes use wine or other alcoholic beverages in them. With the cooking process most of the alcohol evaporates, but not completely.
Many people don't wish to use any alcohol and there are alternatives. There are good non-alcoholic wines on the market -- some made by the better California vineyards. One brand that is pretty easy to find is Fre and it is used by many chefs when they want to avoid alcohol. To replace rum or bourbon, you can use extracts that have similar flavors (although they do still have a tiny bit of alcohol in them).
Keep in mind that there's less than a half-teaspoon of alcohol in a tablespoon of wine. Alcohol evaporates faster than the water in the wine, but there will still be a little alcohol left after cooking.
The amount that remains depends on what is being cooked. A stew, such as beef bourguignon that cooks for a few hours, will have time for more of the alcohol to burn off. On the other hand, a dish that is rapidly cooked, such as chicken piccata, may have as much as 50% of the alcohol remaining. So you could be getting as much as 1/4 teaspoon of alcohol in a serving of chicken piccata made with white wine.
Servings = 4 | Serving size =4 ounce pork chop with 3 tablespoons sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe can be divisible by 2.
This recipe does make good leftovers for sandwiches.
|1 tsp||olive oil|
|1/2 cup||chopped pecans|
|3/4 cup||low sodium chicken or vegetable broth|
|1 tsp||rubbed sage (or 1 Tbsp. fresh sage, chopped)|
|4 tsp||light brown sugar|
|4||4 ounce center cut pork chops (boneless)|
Place the olive oil in a small sauce pan over medium heat. Add the pecans and cook slowly, stirring frequently. Do not allow the pecans to burn.
After the pecans have browned slightly, add the chicken stock, bourbon, sage, salt and brown sugar. Reduce the heat to medium-low and simmer the sauce, swirling frequently. Reduce by about 1/3.
While the sauce is reducing, preheat the oven to 375°F. Place a large skillet in the oven.
When the sauce is reduced, turn the heat to low.
Spray the pre-heated skillet lightly with oil and add place the pork chops in the pan. Return the pan to the oven and cook for about 7 -8 minutes on the first side. Turn and cook for another 7 - 10 minutes until done.
Serve topped with about 3 tablespoons of sauce.
Serving size = 4 ounce pork chop with 3 tablespoons sauce
Servings = 4
Amount Per Serving
|Calories 333||Calories from Fat 161|
|% Daily Value|
|Total Fat 19g||29%|
|Saturated Fat 4g||18%|
|Monounsaturated Fat 9g|
|Trans Fat 0g|
|Total Carbohydrates 7g||2%|
|Dietary Fiber 1g||5%|
|Vitamin A 0%||Vitamin C 1%|
|Calcium 2%||Iron 8%|
|Vitamin K 3 mcg||Potassium 589 mg|
|Magnesium 44 mg|