Food Network: Pork Chops with Toasted Spice Rub and Apple Dressing

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Pork Chops with Toasted Spice Rub and Apple Dressing
Recipe courtesy Michael Chiarello

Ingredients
4 (12-ounce) center-cut pork chops
Gray salt
2 tablespoons Toasted Spice Rub, recipe follows
2 tablespoons extra-virgin olive oil
1/3 cup dry white wine
1/2 cup Honey Roasted Apple Sauce, recipe follows

Instructions
Preheat the oven to 350 degrees F.

Season both sides of the pork chops with salt and toasted spice rub.

Heat the oil in an ovenproof skillet over medium heat and sear the pork chops
until golden brown, about 4 minutes on 1side and 1 minute on the other side. Place
pork chops on baking sheet. Remove excess oil from skillet.

Bake the chops until just cooked through, about 8 to 10 minutes. Remove to a
serving platter.

Over medium heat, add the wine to the skillet, stir, and reduce to 1 to 2
tablespoons; add the apple sauce and bring to a simmer. Spoon over each chop.

Toasted Spice Rub

1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 teaspoon crushed red pepper flakes
1/4 cup pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan
over medium heat. When the fennel begins to turn light brown, add the red pepper
flakes, and toss several times. Immediately turn the spice mixture out onto a
plate to cool.

Put in a blender with the chili powder, salt, and cinnamon and blend until the

spices are evenly ground. If you have a small spice mill or a coffee grinder
dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili
flakes. Pour into a bowl and toss with the remaining ingredients.

Keep the spice mix in a glass jar in a cool, dry place, or freeze.

Note: If you have an exhaust fan over your stove, turn it on before you start
toasting the spices. Be careful not to inhale the fumes once you add the red
pepper flakes.

Yield: 1 cup

Honey Roasted Apple Sauce:

12 apples, Gravenstein or McIntosh
2 tablespoons butter
2 tablespoons fresh lemon juice
1/2 teaspoon finely ground sea salt, preferably gray salt
1/3 cup honey

Preheat oven to 425 degrees F.

Peel the apples with a vegetable peeler, remove the core and cut into 1-inch
chunks, place in a large bowl. Heat a large skillet or roasting pan over
medium-high heat. Add the butter. When the butter begins to brown, add lemon
juice, then add the apples and salt. Cook until the apples just begin to color,
about 4 minutes. Stir in the honey. Roast the apples in the oven until soft and
lightly caramelized, about 12 minutes. Fork mash for a chunky version or puree in

food processor for a smoother sauce.

Serve warm, room temperature or cold.

Yield: 8 servings