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As the weather cools down, there is nothing that is more comforting than a great pork chop for dinner. Since learning about Chups Fruit Ketchup more than a year ago, I had always thought that it would be the perfect combination to any pork dish. I was excited to try their pumpkin flavor to celebrate the fall season. So when I started to think of a way to use it, I thought of my go-to lamb recipe. When I cook an herb crusted rack of lamb I usually place dijon mustard over the meat and then place the bread crumbs on top before placing it in the oven. With this recipe, I wanted to use the ketchup in the same way, and the result was incredible! Perfectly sweet and savory and it seasoned the carrots nicely as well. It's time for you to think of ketchup in a whole new light. You can order Chups online or if you live in DC, pick it up in your local market or Whole Foods! It is proudly made in Union Kitchen.

 

Ingredients:

Pork Chops:

2 Pork Chops, bone in

Chups Pumpkin Ketchup

1 cup of bread crumbs

10 sage leaves, finely chopped

Pinch of cardamom

Dash of Amaretto Liqueur

3 tbsp butter

1 sprig of sage

 

Carrots:

1 bag of rainbow carrots, peeled and thinly sliced

Several tbsp of Chups Pumpkin Ketchup, to taste

4 tbsp of Amaretto Liqueur

1/2 tsp of cardamom

1/2 tsp of Chinese five spice

2 tbsp salted European butter

1 sprig of sage

 

Preparation:

Preheat the oven to 450 F;

Sprinkle the pork chops with cardamom and let them sit at room temperature before cooking;

Mix the bread crumbs and finely chopped sage leave and set aside;

In a saute pan, melt salted butter for  the carrots over medium high heat;

Add the carrots and the sprig of sage and continue to saute as the carrots continue to soften;

Add the spices and amaretto and continue to saute;

Reduce the heat to a simmer after several minutes and combine the Chups Pumpkin Ketchup. Cover the carrots as they continue to soften and cook, stirring ocassionally;

In the meantime, melt the butter in a cast iron skillet for the pork chops over high heat;

Add the pork chops and sprig of sage and cook on one side for 5 minutes;

Flip the pork chop, add the amaretto and cook for another 5 minutes;

Remove the pork chops from the cast iron skillet and blot with a paper towl and let it rest for 3-5 minutes;

Use a spoon and place some Chups Pumpkin Ketchup on one side of the pork chop;

Cover the pumpkin ketchup with the sage bread crumbs, pat them down carefully to ensure the crust is set;

Place the pork chops back in the cast iron skillet and inside the preheated oven for 14 minutes, or until thoroughly cooked;

Remove from the oven after they are cooked and either use a blow torch to help golden the crust further or place in the broiler for 30 seconds to 1 minute; and

Remove and serve with the carrots immediately!