A Little Sweet and Savory

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Maple Cardamom Pork Chops and Orange Pepper and Porcini Mushroom Pilaf

Poultry & Pork • Tags: , ,

Maple Cardamom Pork & Pepper and Mushroom Pilaf-Duo Dishes

There are two flavors in combination that really get us going, and that’s sweet and savory.  Remember that goat cheese tart from a while back?  Oh yes, the smooth, creamy, rich, sweet and savory goat cheese tart that is at the top of our list for favorite desserts.  It is one of our best examples of the way these two culinary qualities know how to play well together.  We are making an earnest attempt to balance our sweet tooth (and a penchant to bake) with complete meals that include a taste of everything we love along with nutritious characteristics.  We’re featuring a white meat for this dish–the other white meat.  Pork.  These two little piggies went to market and enjoyed the ride.

We don’t cook with pork very much, and there’s really no reason for that.  It’s just as versatile as any other meat out there.  Plus, it can hold up to very bold flavors, all the while maintaining it’s natural porkiness if you will.  The essence of the meat itself is just enhanced by whatever marinade, sauce or seasoning you use.  We’ve touted our love for cardamom before, and it was the perfect spice to pair with maple syrup for this sauce.  The pilaf on the side was a fairly quick and easy side dish that would go well with just about anything.

Maple Cardamom Pork Chops – Serves 8

8 thin cut, boneless pork chops*
1/4 cup maple syrup
2 teaspoons apple cider vinegar
1/8 cup soy sauce
1/2 teaspoon ground cardamom
Kosher salt
Black pepper
Olive oil

1.    Season both sides of the chops with salt and pepper.

2.    In a small sauce pan, pour in remaining ingredients and cook on low until the sauce reduces and thickens slightly, approximately 5-7 minutes.

3.    As sauce reduces, swirl a bit of olive oil in a pan, and when hot, add pork chops.  Sear both sides, approximately 1-2 minutes per side.

4.    Dip chops into sauce, coating both sides, and cook for another minute on each side.

*You could easily make this with bone-in, thick cut chops.  Just cook them longer.

Orange Pepper and Porcini Mushroom Pilaf – Serves 8

2 orange peppers, minced
1/2 cup dried porcini mushrooms
2 cups water, hot
2 cups chicken stock
1/2 teaspoon red pepper flakes
2 cloves garlic, minced
1/3 cup parsley, minced
5 scallions, chopped
1 1/2 cups pearl barley, rinsed
Olive oil
Kosher salt

1.    Rehydrate mushrooms in the boiling water.   Set aside for at least 15 minutes.

2.    Drain mushrooms through a sieve and place them in a small bowl.  Run mushroom water through the sieve again to remove any debris, pouring into a pot.

3.    Add chicken stock to the pot and set to boil.  Add pearl barley and cook, keeping on boil, until grains soften to the bite, approximately 30-35 minutes.

4.    Toward latter end of pearl barley’s cooking, heat a large pan with a swirl of olive oil.  Add garlic, peppers, scallions, mushrooms and red pepper flakes.  Cook until softened, approximately 8-10 minutes.

5.    Once done, add pearl barley directly to pan of sautéed vegetables and stir to mix well.  Sprinkle with parsley.  Salt to taste.

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29 Responses | TrackBack URL | Comments Feed

  1. Loving the sound of those pork chops, you can bet they will be adorning my table soon. LOVE the flavors, and I actually have some cardamom I purchased last week.. that stuff is pricey!


  2. Hi there, there is an award waiting for you on my blog :)


  3. I have never used cardamom before – I’ll have to give this one a try! :D


  4. it’s really not fair… why can’t i live in LA and be a taste tester!


  5. Sounds fantastic, I love pork chops. I haven’t made them in ages, I really should…


  6. I love barley, and keep it on hand…I love the flavor combination of maple and cardamom! I took out some pork for hubbys dinner, so this is going on his plate tonight, thanks…

    The roof top shin dig looked fun, and also how fun for you two to cook in that restaurant!


  7. Congrats on the award. You have my vote.

    These pork chops sound wonderful. I never thought to combine cardamon with pork before. I’ve been craving pork chops this week, so perhaps I will try shortly.


  8. Love barley, and LOVE sweet/savory combos. Salt on my oatmeal – you betcha!


  9. Mmmm…those pork chops have my name written all over it. The maple and cardamon. I’m sold!!!


  10. That pilaf looks delicious!


  11. Mmmm, who doesn’t love sweet and savory?! Its the best. Love what you’ve done with the pork chops and that you’ve used barely in the pilaf. Magnificent!


  12. I love the adventurous palates you two have, I’m not sure I would have thought of the cardamon, but upon seeing you recipe, I’m slapping myself on the forehead for not considering it earlier.


  13. The pork chops sound fabulous with maple syrup and cardamom. Cardamom is one of our favorite spices to use. My daughter calls it the “chocolate spice” :)


  14. Love sweet and savoury combo too…a bit of chili and I’m good to go!


  15. Congrats on the weblog awards! I am loving the whole dish – both the pork and pilaf sound fantastic.


  16. What an excellent & elegant looking meal!!

    Using the cardamom with the meart is a great idea!! I love your yummie flavours here!


  17. Oh, I love savory + sweet. I have some bone-in chops in my fridge, pretty sure I’ll be trying this out tomorrow night, if I can wait that long.


  18. This is my kind of dishes a mix savory-sweet aromatic and deep with a great personality!




  19. Barley is a sight for sore jaw. Today is my first day unwired and just the right dish on my road back to eating. I think I’ll make it tonight. The pork chop (sadly will have to wait). GREG


  20. Maple and pork? Genius!


  21. perfect summer time meal!! yummm!! love the sweet and savory idea duo!


  22. Love the combo, love the sounding of this dish too. Delicious~


  23. One of my favorite combos! This looks wonderful with the barley pilaf! Maple syrup and cardamom is such a creative combo.


  24. Yummie…this pork chops look delicious…and such a great combination…barley pilaf…the picture is so tempting that I feel like digging my fork in it :-)


  25. Hi.thanks for visiting my blog. You have a very nice blog too….and by the way, for the frangipane tart, if you have almond paste, you can used Barbara link for the her recipe using only almond paste. I substitute it with almond cream because I couldn’t almond paste at my local grocery store. Happy Cooking and baking!!!


  26. I love maple on pork, but the addition of cardamom is brilliant. Glad you had such a fabulous time at the picnic!


  27. wow I just love pork! just fancy them now! :)


  28. The orange and porcini pilaf sounds so great! I love that you used barley in it!


  29. Looks great! I guess I’m going to the store today for dried porcini mushrooms. I must try this recipe. Thanks!


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