Pistachio & Peppercorn Encrusted Pork with Plum-Porter Sauce
(side of Pan-Fried Potatoes with Parsley)
After the challenge was issued, the obvious thing to do was brainstorm "P" foods. I divided the list into categories: proteins, fruits & veges, seasonings, other and methods/techniques. (I'll post my list later.) Going from what I already had and knew the nearest grocery store had, I developed the following recipe. I've been experimenting with crushed nuts as a "breading" for meat lately with good results. The plum-porter sauce was intended to balance the saltiness/spiciness of the meat. The side was just to throw a few more Ps in there...
4 1" thick pork loin chops
1 c. pistachios, crushed
2 T peppercorns, crushed
1. Preheat oven to 350F.
2. Roll pork chops in pistachio & peppercorn mixture.
3. Heat 1 T of olive oil over medium heat in an oven-safe pan. Sear the pork on each side for approximately 3 minutes each.
4. Finish in oven for 25-30 minutes, or until cooked through.
2 T butter
2 plums, pitted and skinned
1/4 c. brown sugar
1/4 t cinnamon
1 12 oz. bottle porter beer
1. Melt 2 T butter in a small saucepan.
2. Add plum pieces, brown sugar and cinnamon.
3. Add porter. I used locally brewed Highland Oatmeal Porter.
4. Puree with either a regular or immersion blender.
5. Bring to near boil for about 15 minutes, or until reduced by about half.
Serve with some pan-fried potatoes (fried in peanut oil) sprinkled with parsley. The crunchiness of the pistachio gives it a nice texture, and the plum-porter sauce provides a subtle sweetness to balance the meat's crust. And well, fries are always tasty.