Tuesday, January 11, 2011

Sage Oil Pork Chops with Cauliflower Mashed Potatoes and Sweet Carrots

Sage Rubbed Pork Chops with Cauliflower Mashed Potatoes and Sweet Carrots

I was making my grocery list last week and like I do every time I go through what I have in the freezer and fridge to see what I have that I can use up. I found some pork chops that I cut from a loin in the freezer, sweet. Then I found some sage leftover from Thanksgiving in my crisper (which is weird that it lasted so long) so double sweet. I also had potatoes and carrots so it was definitely going to be pork chops, mashed potatoes and some form of carrots. Then I remembered that my friend at work said that cauliflower mashed potatoes were the business so I had to try them out. I mean an entire head of cauliflower is like 2 bucks so it was on, the meal had been established, time to get it done. So here's the recipe and if you have any quesitons please shoot me an email.

Kitchen Notes
* You can use whatever cut of pork you like I just happened to have 4 chops cut 1.5 inches thick so that's what I used.
* Makes 4 good sized servings.

- 1/4 cup olive oil
- 10 cloves garlic peeled
- 1/4 cup sage leaves
- kosher salt and fresh ground black pepper
- 4 pork chops
- 4 medium sized russet potatoes, peeled and cut into pieces
- 1 head of cauliflower cut into florets
- 1 and 1/2 sticks butter plus 2 tablespoons
- 1/4 cup brown sugar
- 6 carrots peeled and cut into 2 inch pieces
- 1/4 - 1/2 cup milk
- 1/2 cup Parmesan cheese
- 1 cup white wine
- 2 cups chicken stock
- corn starch and water combined to make a slurry

The Process
1. Combine the olive oil, 4 gloves of the garlic, sage leaves and some salt and pepper in a food processor or blender and puree until the sage is completely pasty. Place the pork chops in a dish and cover with the oil mixture making sure to coat both sides. Place in the fridge and marinate for 1 hour to over night turning occasionally.
2. Combine the potatoes, cauliflower and 6 remaining cloves of garlic in a pot and cover with water and bring to a boil. Also add the 1/2 stick of butter, the brown sugar, salt and the carrots to a pot over medium heat and cover. When they start simmering reduce heat to low and stir occasionally.
3. At the same time preheat the oven to 400 degrees. When the potatoes start boiling put the heat to a cast iron skillet on medium high. When the pan is not add the pork chops and brown on both sides until golden brown about 4 - 5 minutes. Remove the pork chops and put on a baking sheet and place in oven for 5 minutes to continue cooking. When time is up remove from oven and place on plate covered in foil. Add the 2 tablespoons of butter to the pan and allow to melt then deglaze with the wine and let reduce by half.
4. Hopefully now the potatoes are done you will know when you can cut through then with a butter knife. Strain the water off and return to the pan. Add the stick of butter and allow to melt. Then using a potato masher mash the starches. Then stir in the parmesan cheese and the milk until you get the consistency you need. Season with salt and pepper then cover and let sit.
5. When the wine is reduced add the 2 cups of stock and bring to a simmer. Whisk in the slurry and season with salt and pepper. Turn all the heat off and eat up.
6. Enjoy!

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