Text 30064, 84 rader
Skriven 2015-08-20 04:56:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1915
====================
 * Originally in: HOME_COOKING

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sautéed Pork Chops w/Sweet Potato, Apples & Mustard Sauce
 Categories: Pork, Fruits, Sauces, Potatoes
      Yield: 2 servings
 
    1/2 c  (120 ml} apple cider or
           - juice, plus more if needed
    1/4 ts Ground cinnamon
           Salt
      2    Boneless, center-cut loin
           - pork chops, about 3/4"/2
           - cm thick
           Fresh ground black pepper
      2 tb Olive oil
      1 md Sweet potato, about 1/2
           - lb/225 g, peeled and very
           - thinly sliced
      1    Braeburn, Gala, or other
           - sweet-tart apple, cored &
           - thin sliced
      1    Shallot, minced
      1 ts Dijon mustard, smooth or
           - whole-grain (see "it's
           - that easy")
      2 ts Minced fresh flat-leaf
           - parsley
 
  Combine the cider, cinnamon and 1/4 tsp salt in a cup.
  Set aside.
  
  Pat the pork chops dry and sprinkle all over with salt
  and pepper.
  
  Heat a 12"/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.)
  
  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.
  
  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.
  
  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.
  
  Spoon the sauce over the meat and vegetables, sprinkle the
  parsley over the top, and serve hot.
  
  by Carla Snyder; One Pan, Two Plates
  
  Epicurious | May 2013
  
  Yield: Serves 2
  
  MM Format by Dave Drum - 12 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... In cooking you've got to have a what-the-hell attitude. -- Julia Child
--- MultiMail/Win32 v0.49
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)