Boyd Recipes

Online Recipe File for Joshua & Deb Boyd


pork chop

Pork Chops & Bulgur Stuffing

2/3 cup bulgur wheat
1/4 c dried apricots, chopped
1 egg
1/2 tsp cumin
1/2 tsp ginger, ground
1/4 c sliced almonds
2 scallions thinly sliced
4 boneless center cut pork chops, at least 8 oz and 1″ thick.
1 tbsp olive oil
optional chutney

Heat broiler. Set rack 4″ from heat.

Place apricots and bulgur in a fine sieve set in a bowl, cover with boiling water and let soak 5 minutes. Drain and rinse with cool water, set aside.

In a large bowl whisk together egg, cumin, ginger, 1 tsp salt, 1/4 tsp pepper. Add almonds, scallions, and bulgur and almonds. Mix.

Slice a deep pocket in each chop. Fill with stuffing, press to flatten.

Place on baking sheet. Rub with oil, salt/pepper. Broil until 160 throughout, about 12-15 minutes.

Apple Braised Pork Chops

Derived from

1 tbsp olive oil
2 thick-cut (about an inch), bone-in, pork chops
1 cup apple vinegar
1/4 cup salt
1/4 cup sugar
1 cup water.

Heat water and vinegar to disolve salt and sugar, cool back down, then brine pork chops 1+ hour.

Salt and pepper
4 medium red potatoes cut into large bite sized pieces
1 medium red onion
1/2 cup apple sauce
2 sprigs fresh thyme
1/2 cup cloudy apple cider (eyeball it)
1 cups chicken stock (eyeball it)
1.5 tablespoons real maple syrup or brown sugar
Juice of 1/2 lemon
Crusty bread, to serve alongside for mopping up sauce

Dry pork chops. Salt and pepper them.

Bring dutch oven with oil to 350 on stove. Brown pork chops, then set them aside.

Brown potatoes for about 5 minutes. Then add onions and brown them about another 5 minutes.

Add everything else but the lemon juice. Bring to a boil, insert pork chops, reduce to low and let simmer 25 minutes.

Remove thyme and add lemon juice.


Pork Chop Rub

2 parts paprika
2 parts chili powder
1 part brown sugar
1 part salt
1 part mustard powder
1 part black pepper
1 part red pepper flakes
1 part cumin

Rub about a tsp per pork chop on each side. Then grill 10 minutes a side on medium, then cook past 160 def.

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