Post by Loupy on Sept 13, 2014 13:00:19 GMT -7
Sautéed Pork Chops with Sweet Potato, Apples and Mustard Sauce
by Carla Snyder
Found @ www.epicurious.com/
The classic combination of tender pork, tart apples, and cider-braised sweet potatoes is a textbook meal for chilly days, especially when you're really hungry. You'll be amazed how easy it is to pull this hearty meal together; even the cider-based mustard sauce is a snap to prepare.
active time: 25 minutes
total time: 40 minutes
Serves 2
Ingredients
1/2 cup (120 ml) apple cider or juice, plus more if needed
1/4 tsp ground cinnamon
Salt
2 boneless, center-cut loin pork chops, about 3/4 in (2 cm) thick
Freshly ground black pepper
2 tbsp olive oil
1 medium sweet potato, about 1/2 lb (225 g), peeled and very thinly sliced
1 Braeburn, Gala, or other sweet-tart apple, cored and thinly sliced
1 shallot, minced
1 tsp Dijon mustard, smooth or whole-grain (see "it's that easy")
2 tsp minced fresh flat-leaf parsley
Preparation
1. Combine the cider, cinnamon and 1/4 tsp salt in a cup.
Set aside.
2. Pat the pork chops dry and sprinkle all over with salt and pepper.
3. Heat a 12-in (30.5-cm) skillet over medium-high heat and add the olive oil.
When the oil shimmers, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about 3 minutes.
Turn and cook until browned on the second side, about 2 minutes longer.
Transfer the pork chops to a plate.
(They will not be cooked through at this point.)
4. Add the sweet potato, apple, shallot, cider mixture, and a grind or two of pepper to the hot pan.
Bring it all to a simmer, cover, and reduce the heat to medium-low or low—the pan should bubble, but not too aggressively.
Cook the potato mixture until a fork easily pierces the partially cooked potato but there is still some resistance, about 10 minutes.
5. Return the pork chops to the pan (along with any juices accumulated on the plate) and nestle them into the potatoes and apples.
Cover and cook until the meat is cooked through and the potatoes are tender, about 8 minutes longer.
Taste and adjust the seasoning.
6. Transfer the pork chops, potatoes, and apples to two warmed plates.
There should be some liquid remaining in the pan to serve as a base for the sauce.
(If the potatoes have absorbed all of the liquid, add 2 to 3 tbsp cider to the pan and heat it briefly over medium heat.)
Stir the mustard into the pan juices with a fork.
Taste the sauce and add more pepper if it needs it.
7. Spoon the sauce over the meat and vegetables, sprinkle the parsley over the top, and serve hot.
It's that easy: Pardon me, but, do you have any Grey Poupon? If not, get some, or purchase one of the many exceptional whole-grain mustards on the grocery shelves these days—they have more "pow!" than the smooth Dijon style. Pommery Moutarde de Meaux is the gold standard, having been "served at the tables of French kings since 1632," which probably makes it good enough for the rest of us.
Extra hungry? Add steam-in-the-bag peas for a welcome splash of green on the plate.
In the Glass: A medium-dry Riesling will complement the sweet pork and apples, as would a tall, cold glass of Belgian-style wheat ale such as Blue Moon.
Nutrition Information
Calories 656
Carbohydrates 48 g
Fat 32 g
Protein 44 g
Saturated Fat 8 g
Sodium 210 mg
Polyunsaturated Fat 4 g
Fiber 7 g
Monounsaturated Fat 17 g
Cholesterol 137 mg
Reprinted with permission from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two by Carla Snyder. Text copyright © 2013 by Carla Snyder; photographs copyright © 2013 by Jody Horton. Published by Chronicle Books LLC.
by Carla Snyder
Found @ www.epicurious.com/
The classic combination of tender pork, tart apples, and cider-braised sweet potatoes is a textbook meal for chilly days, especially when you're really hungry. You'll be amazed how easy it is to pull this hearty meal together; even the cider-based mustard sauce is a snap to prepare.
active time: 25 minutes
total time: 40 minutes
Serves 2
Ingredients
1/2 cup (120 ml) apple cider or juice, plus more if needed
1/4 tsp ground cinnamon
Salt
2 boneless, center-cut loin pork chops, about 3/4 in (2 cm) thick
Freshly ground black pepper
2 tbsp olive oil
1 medium sweet potato, about 1/2 lb (225 g), peeled and very thinly sliced
1 Braeburn, Gala, or other sweet-tart apple, cored and thinly sliced
1 shallot, minced
1 tsp Dijon mustard, smooth or whole-grain (see "it's that easy")
2 tsp minced fresh flat-leaf parsley
Preparation
1. Combine the cider, cinnamon and 1/4 tsp salt in a cup.
Set aside.
2. Pat the pork chops dry and sprinkle all over with salt and pepper.
3. Heat a 12-in (30.5-cm) skillet over medium-high heat and add the olive oil.
When the oil shimmers, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about 3 minutes.
Turn and cook until browned on the second side, about 2 minutes longer.
Transfer the pork chops to a plate.
(They will not be cooked through at this point.)
4. Add the sweet potato, apple, shallot, cider mixture, and a grind or two of pepper to the hot pan.
Bring it all to a simmer, cover, and reduce the heat to medium-low or low—the pan should bubble, but not too aggressively.
Cook the potato mixture until a fork easily pierces the partially cooked potato but there is still some resistance, about 10 minutes.
5. Return the pork chops to the pan (along with any juices accumulated on the plate) and nestle them into the potatoes and apples.
Cover and cook until the meat is cooked through and the potatoes are tender, about 8 minutes longer.
Taste and adjust the seasoning.
6. Transfer the pork chops, potatoes, and apples to two warmed plates.
There should be some liquid remaining in the pan to serve as a base for the sauce.
(If the potatoes have absorbed all of the liquid, add 2 to 3 tbsp cider to the pan and heat it briefly over medium heat.)
Stir the mustard into the pan juices with a fork.
Taste the sauce and add more pepper if it needs it.
7. Spoon the sauce over the meat and vegetables, sprinkle the parsley over the top, and serve hot.
It's that easy: Pardon me, but, do you have any Grey Poupon? If not, get some, or purchase one of the many exceptional whole-grain mustards on the grocery shelves these days—they have more "pow!" than the smooth Dijon style. Pommery Moutarde de Meaux is the gold standard, having been "served at the tables of French kings since 1632," which probably makes it good enough for the rest of us.
Extra hungry? Add steam-in-the-bag peas for a welcome splash of green on the plate.
In the Glass: A medium-dry Riesling will complement the sweet pork and apples, as would a tall, cold glass of Belgian-style wheat ale such as Blue Moon.
Nutrition Information
Calories 656
Carbohydrates 48 g
Fat 32 g
Protein 44 g
Saturated Fat 8 g
Sodium 210 mg
Polyunsaturated Fat 4 g
Fiber 7 g
Monounsaturated Fat 17 g
Cholesterol 137 mg
Reprinted with permission from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two by Carla Snyder. Text copyright © 2013 by Carla Snyder; photographs copyright © 2013 by Jody Horton. Published by Chronicle Books LLC.
