Hello! In case you didn’t already know, I am the host of “Viral Kitchen”, a show where I create a dish based on the internet happenings that week. What fun!
In light or Kim and Kanye’s new baby, I made Southwestern bone in pork rib chops with bacon wrapped asparagus and whiskey apples. Here’s the recipe.
In a small bowl mix together 1 tbsp each cumin, cayenne, chili powder, ½ tbsp garlic power, generous pinch of salt and pepper. Rub the rub into the meat and let stand for at least 15 minutes.
Chop one apple into manageable pieces. (whatever apple you want! Royal gala works nicely.) Sautee in coconut oil with ½ tsp cinnamon, clove, nutmeg and dash of sherry vinegar and dash of spice box whiskey. You can do lemon juice instead of the vinegar and any whiskey will do. I like the sweetness of spicebox. Let it cook on low until the apples are soft and tender.
The bacon wrapped asparagus:
Pre-cook your bacon( but not too much! It can’t get crispy or it won’t wrap properly.) Pre-cook your asparagus for 2 minutes in the microwave. Drain and rinse under cold water to stop them from cooking further. Wrap bacon around 4 asparagus spears and reheat in bacon grease pan. (why the hell not?)
Cooking the pork:
In a cast iron grill pan or skillet, sear the pork 3 minutes per side. Transfer entire pan to oven on middle rack at 375 for 10 minutes. Remove from oven and let rest for 5. Ideally I’d like to have a meat thermometer because I overcooked my pork. It was still delicious because the bone and fat helped keep the moisture and flavor.
I would make this again in a heart beat. I never usually buy bone in pork chops, but they were on special this week at my butcher so I thought I’d try them! The sweetness from the apples is a nice break from the spicy pork rub and bacon wrapped asparagus is always a home run. Squeeze some fresh lime juice on the pork and fresh lemon juice on the asparagus for a pop of brightness! Yes I know it seems like a lot of pork, but sometimes that’s how the cookie crumbles.