Adele’s Pea Salad and Pork Chops with Marmalade, Apple, Cherry, Cranberry Sauce
Serves 4
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394 calories
42 g
53 g
23 g
9 g
12 g
296 g
345 g
27 g
0 g
8 g
Nutrition Facts
Serving Size
296g
Servings
4
Amount Per Serving
Calories 394
Calories from Fat 201
% Daily Value *
Total Fat 23g
35%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 53mg
18%
Sodium 345mg
14%
Total Carbohydrates 42g
14%
Dietary Fiber 6g
26%
Sugars 27g
Protein 9g
Vitamin A
45%
Vitamin C
37%
Calcium
14%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Adele's Famous Pea Salad
  1. 2 cups frozen peas, thawed and rinsed (I recommend Trader Joe's brand)
  2. 1/3 cup sweet red onion, chopped
  3. 1/3 cup Roma tomatoes, ripe but firm and deseeded (meaning gently squeeze the seeds and use only the tomato meat), chopped
  4. 1/3 cup crispy bacon bits (fresh, not pre-fab)
  5. 1 1/4 cup sour cream, drained
  6. 1 tablespoon lemon pepper
  7. 1 tablespoon fresh squeezed lemon
  8. Sea salt to taste
For Pork Chops
In an 8-inch saucepan place the following ingredients
  1. 2 tablespoons butter, unsalted
  2. 2 tablespoons orange marmalade
  3. 1/4 teaspoon cinnamon
  4. 2 tablespoons pure maple syrup
  5. 1 1/2 cups apples (Granny Smith is best this time of year), peeled and diced
  6. 1/4 cup dried cherries or cranberries
  7. 1/2 cup apple juice, unfiltered
For Pea Salad
  1. To drain sour cream, pour into a fine strainer. I line my strainer with cheese cloth and then place in the sour cream. Allow excess liquid to drain off for approximately 30 minutes.
  2. Place all ingredients except the sour cream in a bowl and gently but thoroughly combine, as we want to avoid mashing the peas. Finally, gently fold in the sour cream. Place in the refrigerator until ready to serve.
For Pork Chops
  1. Season 4 pork chops, cut 1-1 1/2 inches thick (hopefully from the pig you and/or your co-op bought at the auction!), with a rub of sea salt, fresh cracked pepper and a touch of cinnamon. Place on a pre-heated medium-to-medium-high barbecue. Be sure it's not too hot. Grill for approximately eight minutes per side. Don't over cook!
  2. Over medium-low heat, let ingredients simmer until reduced by 50 percent, approximately 10-15 minutes. Be sure to keep an eye on it, stirring frequently as the sugars from the marmalade and syrup may cause it to burn.
  3. When done, set aside in a serving bowl while you finish up the chops. The sauce can be served hot or room temperature. I don't recommend cooking this the day before as it will become too coagulated.
  4. Once the chops are grilled, plate individually and serve sauce on top or on the side, per preference. Of course, add a side of Adele's Pea Salad and for a finishing touch,
Notes
  1. Cafe at Adele's Somaliere Steve Sanchez recommends the Bonterra Chardonnay. This wine is created from 100 percent organic fruit, delivering crisp apple, cream and a touch of sweet spice followed by a clean lemon minerality (www.bonterra.com/winecategories/chardonnay/).
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calories
394
fat
23g
protein
9g
carbs
42g
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Cafe at Adele's http://www.adelesrestaurantandlounge.com/