As much as I love cooking and baking, I'm surprised I don't have a blog on that. But, I don't have time for another. So I've decided to post a recipe on Fridays, in honor of my food love, and share these scrumptious and easy meals with you moms, as encouragement, that even with kids, you can eat well, and eat good!
Today's post is pan-fried pork chops, with balsamic mixed greens, and sweet potato purée.
If you think it looks delicious, know that it tastes even better!
Here's what you'll need!
For the potatoe purée:
- 4-6 large sweet potatoes, peeled, and chopped into 1-inch pieces.
- 6 tablespoons of butter
- 1/4 cup brown sugar
- 3 tablespoons maple syrup
- 1 teaspoon of cinnamon (or a blend of cinnamon, clove, ginger, nutmeg- choose your favorite or what you have on hand!)
- salt and pepper
Toss all the ingredients into a baking dish, preferably glass, and place in a 425° oven for about 25-30 minutes, until the potatoes are tender. This is just enough time to prepare the chops.
For the pork chops:
- 4-6 boneless pork loin chops, preferably with a band of fat around at least one side/edge.
- 1 cup all purpose flour
- 3 large eggs
- 1 and 1/2 cups plain panko breadcrumbs
- olive oil, canola oil, butter, or a been of these for frying. (About 4 tablespoons total)
-salt and pepper
In a large non-stick skillet, heat the oil of choice on medium heat, until a light sizzle is achieved when a single breadcrumb is dropped in the pan. (Too hot and the chops will burn, too cold and they will end up greasy!)
In three separate bowls, set up a standard "dredge" assembly line. One bowl with flour, one with the eggs- cracked and whisked to combine, and another with the breadcrumbs.
Add a pinch of salt and pepper to each dish to ensure seasoning of the chops.
Then, remove chops from butcher packaging, and lightly salt and pepper both sides.
Dredge the chops, by coating in flour, then eggs, the breadcrumbs.
Once the chops are coated, slowly add them to the skillet when the oil is heated.
Let them turn golden brown on each side. (About 3-4 minutes on each side).
Transfer to a baking dish, or if your skillet can go in the oven- simply transfer the skillet- to a preheated oven, at 350°, for about 7-10 minutes(depending on the thickness of the chops).
While they bake, prepare the purée.
Using a blender, add the potatoes and any juices from baking, along with a pinch of salt and pepper, and begin blending as you add 2/3 cup of heavy cream or half and half to the pour spout. The mixture should be smoothe and free of lumps.
Set aside in a serving dish, while you toss the salad.
(At this point, the chops should be finished cooking, and should rest to redistribute juices from cooking)
Toss one large tub of mixed greens (purchased at the store or a mix of your own favorites) in a owl with balsamic vinagrette at the bottom.
For the dressing:
4 tablespoons olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon of black pepper
1/4 teaspoon salt
Whisk to combine, and then toss the greens with the dressing.
Smear the potatoe purée on the bottom of the plate, add the chop, and pile the greens high for lots of drama!
I also added a croissant, premade from the grocery!
It's delicious and super easy!