BGB Chopped Challenge Pistachio Crusted Pork Chop
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
This recipe for BGB Chopped Challenge Pistachio Crusted Pork Chop features Unicoi Preserves Apple Cider Pepper Spread in the salad dressing. This recipe is easy and delicious.
  • For the pork chops:
  • 2 boneless pork chops
  • ½ c crushed pistachios
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1 Tbls Dijon mustard
  • For the salad:
  • 2 c baby spinach
  • 1 shallot (sliced)
  • 1 egg (hard boiled, chopped)
  • 2 slices bacon (cooked, chopped)
  • 2 Tbls Unicoi Preserves Apple Cider Pepper Spread
  • 1 Tbls Red Wine Vinegar
  • 1 Tbls Dijon Mustard
  1. For the pork chops:
  2. Rub the pork chops with the Dijon mustard
  3. Mix the crushed pistachios with the salt and pepper
  4. Spread the pistachio mixture over the pork chops covered in mustard
  5. Preheat the Big Green Egg to 400° set for indirect grilling
  6. Cook the pork chops for 35 minutes or until they measure 140° with instant read thermometer
  7. For the Salad:
  8. Hard boil an egg and chop setting aside
  9. Cook the bacon
  10. Remove the bacon and all the bacon drippings except for 2 Tbls of drippings
  11. Chop the bacon and set aside
  12. Cook the sliced shallot in bacon drippings over medium heat
  13. Add the pepper spread, red wine vinegar, and Dijon mustard
  14. Reduce heat to low and simmer for 5 minutes reducing the dressing
  15. Add bacon, egg, and dressing spinach and toss
  16. Serve on a plate with the pistachio crusted pork chop on top
Recipe by The BBQ Buddha at