Chef Brandon Thibodeaux of Blackberry’s Restaurant

Apricot Pecan Crusted Pork Loin Chop

• 4-1 ½” thick - Bone in Pork Loin Chop
• 2 C - Roasted Chopped Pecans
• 3 lb – New Potatoes "Quartered"
• 25-30 – Asparegus
• 4 slices – Applewood Bacon
• 3 Tbls – Rosemary
• 4 Tbls – Cajun Seasoning
• ½ C – Olive Oil
• 1 C – Water
• 1 C – Apricot Preserve
• ½ lb – Unsalted Butter melted
• Kosher Salt and Coarse Ground Black Pepper, to taste.

Method:
Oil chops and season with your favorite seasoning & grill on med. Heat until internal  temperature is at 155 degrees med. well.  Add Apricot and water into a sauce pan, bring to a simmer med-low heat, add pork loin chops to sauce and finish cooking, internal temperature should be at least 160 degrees. Put the coated chops with roasted pecan in a large skillet, add butter, rosemary and quartered new potatoes, on a med-low heat. Stir until potatoes are golden brown, season to taste with salt and pepper. In another large skillet add bacon wrap asparagus, heat should be med-low to brow bacon, but not burn asparagus.

Yield (4)