Sometimes restaurant meals really stun you. You experience a dish so amazing you find yourself saying, “Oh, I could never make that at home.” But then you pause for a moment and think, “Or could I?”
This happened to me recently. I went to Stephan Pyles’ amazing Dallas restaurant Stampede 66, where even for Texas things are done seriously big and bold. Think Dallas meets Spinal Tap, and the dial goes up to 11. There was a pork chop on the menu, aptly named the “Stampede 66 pork chop,” and after I ate it I couldn’t stop thinking about it. I knew I had to try to recreate it in my kitchen.
In my home version, a super simple and immensely flavorful blend of seasonings is rubbed all over the chops, which then are seared in a skillet while you make a colorful and easy black-eyed pea salad. The finishing touch is a couple of apples sauteed with a bit of butter, brown sugar and brandy. Everything comes together on one beautiful plate and the result is pretty amazing.
Does it look complicated? I promise it’s not. In fact, this whole meal comes together in less than 30 minutes (Really! Truly!).
Stampede Pork Chops
With Black-Eyed Peas and Caramelized Apples
Start to finish: 30 minutes; Servings: 4
For the pork chops:
1 tablespoon chili powder
1 teaspoon paprika
½ teaspoon cayenne pepper
1 teaspoon brown sugar
1 teaspoon kosher salt
Four 1-inch-thick pork chops (about 3 pounds total)
1 tablespoon olive oil
For the black-eyed pea salad:
1 cup diced tomatoes
½ cup minced red onion
15½-ounce can black-eyed peas, drained and rinsed
2 tablespoons
red wine vinegar
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper, to taste
For the caramelized apples:
2 tablespoons butter
2 Granny Smith apples
2 tablespoons brown sugar
2 tablespoons brandy
In a small bowl combine the chili powder, paprika, cayenne, brown sugar and salt. Rub the mixture on both sides of the pork chops.
Heat a grill pan or heavy cast-iron skillet over medium-high. Add the olive oil. Sear the chops on both sides until nicely browned and cooked through, about 4 to 5 minutes per side. The middles should still be very slightly pink, with an internal temperature of 145 degrees. Transfer the chops to a plate and cover with foil to keep warm. Reserve the pan.
While the chops are cooking, make the salad. In a medium bowl, toss the tomatoes, onion, black-eyed peas, red wine vinegar and olive oil. Season with salt and pepper, then set aside.
For the apples, add the butter to the pan you cooked the pork chops in and set over medium to melt. Add the apples and cook for 2 minutes, or until they start to soften. Sprinkle the brown sugar over the apples and cook, stirring often, for another minute, or until you can smell the sugar caramelizing. Add the brandy and bring to a simmer, using a spoon or tongs to scrape the bits off the bottom of the pan.
Serve each chop on a plate with a generous scoop of the salad. Heap some apples on top of the chop.
Per serving: 1,030 calories; 550 calories from fat (53 percent of total calories); 61 g fat (20 g saturated; 0.5 g trans fats); 215 mg cholesterol; 1270 mg sodium; 38 g carbohydrate; 7 g fiber; 18 g sugar; 78 g protein.
