Cooking with Paula Deen_-_November 2019

2019 NOVEMBER/DECEMBER COOKING WITH PAULA DEEN 38

PECAN-CRUSTED PORK CHOPS
WITH APPLE CHUTNEY
Makes 4 servings

3 cups pecan halves
3 tablespoons fresh thyme leaves
2¾ teaspoons kosher salt, divided
1½ teaspoons garlic powder
1½ teaspoons ground black pepper
2 large eggs
2 tablespoons Dijon mustard
4 (8- to 9-ounce) bone-in pork loin
chops
2 tablespoons olive oil
3 cups (½-inch) cubed Honeycrisp
apples
½ cup water
¼ cup apple cider vinegar
2 tablespoons fi rmly packed light
brown sugar
1 teaspoon ground cinnamon
Garnish: chopped fresh thyme

1. Preheat oven to 350°. Line a large
   rimmed baking sheet with parchment
   paper.


2. In the work bowl of a food
   processor, pulse together pecans,
   thyme, 2½ teaspoons salt, garlic
   powder, and pepper until mixture is a
   fi ne meal. Transfer mixture to a shallow
   dish.


3. In another shallow dish, whisk
   together eggs and mustard. Dip pork
   chops in egg mixture, letting excess
   drip off. Dredge in pecan mixture,
   pressing gently to coat.


4. In a large skillet, heat oil over
   medium-high heat. Cook pork chops in
   batches, turning once, until browned,
   2 to 3 minutes per side. Transfer to
   prepared pan.


5. Bake until an instant-read
   thermometer inserted in thickest
   portion of chops registers 145°, about
   18 to 20 minutes.


6. Meanwhile, in a medium saucepan,
   bring apples, ½ cup water, vinegar,
   brown sugar, cinnamon, and remaining
   ¼ teaspoon salt to a boil over medium-
   high heat. Reduce heat to medium;
   cook, stirring occasionally, until apples
   are tender, about 15 minutes. Serve
   immediately with pork chops. Garnish
   with thyme, if desired.

PEAR-PECAN MUFFINS

Makes 12

Batter:

11⁄3 cups all-purpose fl our

1 cup fi rmly packed light brown

sugar

2 teaspoons baking powder

¾ teaspoon kosher salt

½ teaspoon ground cinnamon

½ cup whole milk

1⁄3 cup unsalted butter, melted

1 large egg

¾ cup chopped pecans

½ cup diced peeled Bartlett pear

Topping:

½ cup chopped pecans

½ cup all-purpose fl our

¼ cup fi rmly packed light brown

sugar

3 tablespoons unsalted butter,

melted

1. Preheat oven to 350°. Spray 12 muffi n
   cups with baking spray with fl our.


2. For batter: In a large bowl, whisk
   together fl our, brown sugar, baking
   powder, salt, and cinnamon. In a
   medium bowl, whisk together milk,
   melted butter, and egg. Stir milk
   mixture into fl our mixture just until
   combined. Fold in pecans and pear.
   Spoon about ¼ cup batter into each
   prepared muffi n cup.


3. For topping: In a medium bowl, stir
   together all ingredients until crumbly.
   Sprinkle onto batter.


4. Bake until a wooden pick inserted
   in center comes out clean, about
   25 minutes. Let cool in pans for
   5 minutes. Serve warm.