I think the vanilla bean is underused in savory cooking. It’s a uniquely flavored spice that can certainly make any dessert taste spectacular. But it can also make a plain pork chop light up the dinner hour.
You guessed it. I had some pork chops that needed to be prepared, and a few pears that had seen better days.
I also had two vanilla beans that have been staring at me every time I open my pantry doors. I can’t remember why I purchased them, but I had them, and darn it, I was going to use them.
Now, coming up with the right blend of spice, herb and seasoning was the trick.
I blended a few different versions of this spice rub and Ranger Craig chose the winner. I have to agree, this spice rub is fragrant, immense in flavor and complementary to the sweetness of the pears.
Delightful is the word that comes to mind.
Another delightful topic… my baby chickens. :) My friend, Mandy over at The Complete Cookbook, has asked about my baby chickens and I finally had a moment to capture a few pictures of my growing girls.
Cocoa, Ginger, Rosemary and Pepper. They are growing and cheeping non-stop and now spend a few hours outside each day. Cocoa is the friendliest, always hopping onto my hand or arm as I reach into their crate. I think she’d live in the house if she could.
Wishing you all a most delicious week!
Loads of Love,
Vanilla Spice Rubbed Pork Chops with Roasted Pears
Rub ingredients can easily be doubled.
1 vanilla bean, split and seeds scraped out
½ teaspoon dried thyme
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon black pepper
4 pork chops or pork loin chops (this rub also works well on a pork tenderloin)
2 tablespoons of oil or clarified butter
1-2 pears, thick sliced
Pre-heat the oven to 375F.
In a spice grinder, coffee grinder, or a bowl with a small spoon, mix together the vanilla, thyme, cinnamon, salt and black pepper. If mixing in a bowl with a spoon make sure you distribute the vanilla evenly throughout the rub.
Spread the vanilla spice rub on both sides of each pork chop and toss the remaining rub with the pears.
Heat the oil in a large oven proof skillet over medium high heat. Brown the pork chops and then layer in the pears around the pork.
*If you don’t have an oven proof skillet, transfer the pork chops to a baking dish and then add the pears to the baking dish with the pork.
Place the oven proof skillet (or baking dish) in the pre-heated oven to finish cooking. Usually just another 5-10 minutes, depending on the thickness of the pork chop. The pork is done when the internal temperature has reached 145F.
- Cheese Pork Chops with Brussels Sprouts and Potatoes (giangiskitchen.com)
- How to Grill the Perfect Burger, Pork Chop, BBQ Chicken and More (williams-sonoma.com)
- October 12, 2012: The Perfect Pork Chop! (josephmallozzi.wordpress.com)