A unique blend of fruity, nutty and spicy. Best of all–all these flavors and textures were approved by the boy, so I know this recipe is a keeper !
Ingredients for the sauce:
4, 16oz bags of frozen raspberries
1, 7oz can of chipotle in adobo
1 tbsp of fresh thyme
1 tbsp of brown sugar
Blend the berries and chipotle peppers and strain into a sauce pan. Add thyme and sugar and cook till sauce is thick and reduced. You will get more than what you will need for this meal, so jar it and save it for later. It is a wonderful marinade for grilled chicken.
For Pork Chops:
4 large pork chops, pounded to medium thickness
2 cups of ground pecans
1 cup of ground rice cereal
salt and pepper to taste.
Season pork chops with salt and pepper.
Dip in egg and then the pecan and rice cereal mixture.
Place on a wire rack on top of a cookie sheet and bake for 30 mins at 375F.
Plate the pork chops on top of roasted green beans and add the sauce on the side.