Go Back
+ servings
BGB Chopped Challenge Pistachio Crusted Pork Chop

BGB Chopped Challenge Pistachio Crusted Pork Chop

The BBQ Buddha
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.
No ratings yet
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 2

Ingredients
  

  • For the pork chops:
  • 2 boneless pork chops
  • 1/2 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

Instructions
 

  • For the pork chops:
  • Rub the pork chops with the Dijon mustard
  • Mix the crushed pistachios with the salt and pepper
  • Spread the pistachio mixture over the pork chops covered in mustard
  • Preheat the Big Green Egg to 400° set for indirect grilling
  • Cook the pork chops for 35 minutes or until they measure 140° with instant read thermometer
  • For the Salad:
  • Hard boil an egg and chop setting aside
  • Cook the bacon
  • Remove the bacon and all the bacon drippings except for 2 Tbls of drippings
  • Chop the bacon and set aside
  • Cook the sliced shallot in bacon drippings over medium heat
  • Add the pepper spread, red wine vinegar, and Dijon mustard
  • Reduce heat to low and simmer for 5 minutes reducing the dressing
  • Add bacon, egg, and dressing spinach and toss
  • Serve on a plate with the pistachio crusted pork chop on top
Tried this recipe?Mention @the_bbq_buddha or tag #the_bbq_buddha!