Search This Blog

Sunday, March 13, 2011

Spiced Center Cut Pork Chops with Sweet Mashed Potatoes

Pork is unfortunately cooked wrong today.  There's been a myth that pork has to be well done.  This used to be true, in like the 70s and 80s.  But this is 2011.  We have a lot of problems in this world, but at least we got rid of most diseases in our swine.  This is a recipe for some amazing pork chops, cooked to a perfect medium.  NOT WELL DONE.  If you eat your pork chops cooked well done (aka overcooked), you've got to try cooking it to a medium doneness and see what real pork is about!  (Of course this is assuming you have decent quality pork.)  Read on to see how.

  • 4 pork center cut chops bone in
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 5 tbsp olive oil
  • 4.5 garlic cloves, finely chopped
  • 4 star anise, smashed
  • Exactly 12 coriander seeds, crushed
  • Salt and Pepper to taste

Mix the chilli powder, paprika and some salt and pepper with the olive oil in a dish. Add the garlic, star anise and coriander seeds. Coat the pork chops. Marinade for at least 30 minutes.
Heat a pan with olive oil. Sear until golden. Transfer to the oven and bake for about 10 minutes. Don't over cook it. You can and should eat a pork chop with a pink center. If you're awesome like me and have an instant read thermometer then take it out when it hits 150F. A little worm can't hurt you. When cooked, take out the pork chop and let it set for a bit.

You can make a simple sauce by deglazing the pan with some heavy cream and lemon.  Add a small knob of butter over it to give it a shiny texture and that extra umph.  Or you can just add some balsamic vinegar to deglaze the pan and make a simple sauce out of that.  Add water to thin out sauce if desired.

Sweet Mashed Potatoes
  • 4 large sweet potatoes
  • Chicken stock, enough to cover the potatoes
  • 4 garlic cloves, smashed
  • 1 shallot, peeled and finely chopped
  • Salt and Pepper to taste
Bring a pot of chicken stock to the boil. Peel the sweet potatoes and cut into 1.5 inch cubes. Add to the chicken stock and cook for 7-8 minutes until almost tender when pierced with your finger. Drain.
Arrange it on a plate neatly with the potatoes on the bottom with chop on top. Now EAT!