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About the Dish

2 ounces Applewood Smoked Bacon
1 small Onion
6 ounces Snap Beans
1/4 cup Buttermilk
8-12 ounces Pork Loin
2 pats Butter
1 clove Garlic
1 medium Apple
1 medium Orange
1 tablespoon Red Wine Vinegar
Per Serving
Calories 838
Total Fat 37 g
Saturated Fat 12 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 18 g
Cholesterol 117 mg
Sodium 1820 mg
Total Carbohydrates 88 g
Dietary Fiber 8 g
Sugar 30 g
Protein 38 g
Jennifer Booker

Cookbook Author, Professional Chef and Owner of Your Resident Gourmet, Chef Jennifer Hill Booker is ‘Saving the world one dish at a time’!

GA Grown Executive Chef and Cookbook Author, Jennifer Hill Booker, believes that “food should taste like food” and for over 20 years has spent her culinary career educating people about food, nutrition, and healthy cooking practices. As a culinary educator, she has been in a prime position to demonstrate the ease, affordability, and importance of cooking and eating seasonally, and has shared this information in the classroom, cooking stage, original published recipes and in her first cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent, (available at )


Prepare your mise en place: Peel and halve onion; thinly slice, and measure out 1/2 cup; keep separate from remaining sliced onion. Remove and discard ends from snap beans, and break or cut each bean in half. Peel and mince 1 garlic clove. Halve and juice orange. Quarter apple through stem end and remove core, and cut quarters into 1/4 -inch-thick slices; place slices in a bowl, and cover with orange juice.
Place a small saucepan with a tight-fitting lid over medium heat. Add bacon and cook, stirring occasionally, until brown and crisp, 5-7 minutes (watch closely, as bacon pieces can go from lightly brown to burnt quickly). Use a slotted spoon to remove bacon from pan, and set aside.
Add 1/2 cup sliced onion to hot bacon fat, and cook until translucent and lightly browned, about 5 minutes. Add snap beans, 1/4 teaspoon anise salt and 1/3 cup water. Reduce heat to medium-low, cover and cook until beans are tender, 8-10 minutes. Add browned bacon back to the beans. Taste and adjust seasoning as desired with anise salt.
While beans are cooking, make the hoecakes: Place hoecake mix in a mixing bowl, and form a well in the center. Pour buttermilk and 1/4 cup water into the well. Mix to just barely combine; do not overmix.
Place a large skillet over medium heat, and add 1 tablespoon cooking oil. Drop the batter by the spoonful into the hot skillet; you should have 6 cakes. Fry hoecakes until edges are brown, 2-3 minutes. Turn and brown the other side, 1-2 minutes more. Remove to a plate, and cover to keep warm.
Season pork chops on all sides with a total 1/4 teaspoon anise salt. Increase heat under skillet to medium high, and add remaining 1 tablespoon cooking oil. When oil is very hot, add the pork chops and cook without turning or stirring until browned on the bottom, 3-4 minutes. Turn and brown on second side cook until flesh is firm and barely pink inside, 2-3 minutes more. Transfer to a plate, and set aside.
Reduce heat to medium-low. Add 1 pat butter to skillet. Swirl pan until butter has melted, and add remaining sliced onion. Cook while stirring until soft, about 4 minutes. Stir in garlic, and cook 1 minute more.
Add apple slices and orange juice. Cook, stirring occasionally, until slightly softened, about 2 minutes.
Add jelly and remaining 1/4 cup water; simmer to blend flavors, about 2-3 minutes. Stir often to prevent sauce from sticking.
Add vinegar. Swirl remaining 1 pat butter into the sauce, and return chops and any resting juices to the pan. Taste and adjust seasoning as desired. Increase the heat to medium to reheat the pork chops, 1-2 minutes. Serve with beans and hoecakes, and enjoy!