Thin Pork Chops with Raisin Mustard Nut Relish
Submitted by: Robert Del Grande
The natural combination of mustard with pork raises the bar even higher with California raisins.
- 6 each thin cut bone-in pork chops (6 ounces each)
- 1 tablespoon peanut or olive oil
- 1 tablespoon fennel seeds
- Pinch of salt
- Pinch of pepper
Raisin Mustard Nut Relish
- 3/4 cup California raisins
- 1/4 cup roasted almonds (1 ounce), chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chopped fresh cilantro
- 1/4 teaspoon salt
- Pinch of freshly ground black peppercorn
In large skillet over high heat, heat oil until very hot. Sear pork chops, turning and cooking until rare to medium rare. Shingle pork chops in baking dish. Sprinkle with fennel seeds, salt and pepper. Transfer pork chops to oven at 350°F for about 25 minutes to finish cooking (internal temperature 160°F).
Meanwhile, measure raisins into a bowl and cover with warm water; let stand until slightly plumped. Drain and discard water. Roughly chop or mince and combine with chopped nuts, mustards, olive oil, salt and pepper in a small bowl; mix well and set aside.
Arrange chops on serving platter or 6 individual dinner plates. Top each with a spoonful of relish, and serve hot.
Nutrition Facts Per Serving
Calories 720 (67% from fat); Total Fat 54g (sat 18g, mono 25g, poly 6g, trans 0g ); Cholesterol 145mg; Protein 40g; Carbohydrate 19g; (Dietary Fiber 3g; Sugars 15g; ); Iron 3mg; Sodium 400mg; Calcium 99mg; Potassium 740mg
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