4 (6 ounce) pork chops
2 pounds fingerling potatoes sliced thin
1 teaspoon fresh thyme chopped
2 teaspoon garlic minced
2 teaspoon shallots diced
6 ounces goat cheese
1/2 cup Sunkist® Almond Accents, chopped
2 cups pepadew peppers
1 cup chicken stock
1 tablespoon cilantro chopped
1 tablespoon butter
Olive oil
Salt and pepper
Season the pork chop with salt, pepper, and the chopped thyme. Place on the grill and cook to desire temp. Brown the potatoes in a hot pan with some olive oil, add half of the shallots and half of the garlic. Sauté this for a minute, then add the goat cheese and the Almond Accents. Place this in a ring mold a let set. Place the peppers in a pot with the rest of the garlic and shallots. Add the chicken stock and bring to a boil, turn down and let simmer for about 20 minutes. Place this into a blender and puree until smooth. Add the butter and cilantro, season with salt and pepper. Place the potatoes onto a plate, slice the pork chop and place it on top of the potatoes. Sauce over top.
Recipe provided by Paramount Farms and Sunkist® Almond Accents®
http://www.paramountfarms.com and http://www.almondaccents.com/
