Monday, November 22, 2010
Sunday Supper: Creole Fried Pork Chops with Mashed Sweet Potatoes and Carmelized Apples
I'm a day late on Sunday Supper, sorry! But, this actually was my Sunday supper so I still feel it's appropriate!
This weeks Sunday Supper was inspired by wanting yummy fall ingredients, but trying to stay far away from all things Thanksgiving since all that goodness is just a few short days away. But I was craving sweet potatoes so I searched for something yummy with sweet potatoes and came across this recipe from Emeril. It turned out pretty delish and is something I will definitely make again, but with some tweaks, which I'll add in my tips below. And as much as I was trying to not have a turkey day type meal, I think the mashed sweet potatoes could be a great Thanksgiving side dish. It would be a nice alternative to plain old mashed potatoes and it's ridiculously easy. Plus, sweet potatoes are bigger than regular old potatoes so you'll have less to peel, and less work is always a good thing, right!?
Creole Fried Pork Chops with Mashed Sweet Potatoes and Carmelized Apples
1 1/2 lbs sweet potatoes, peeled and quartered
salt and pepper
5 tbsp butter
1/4 cup heavy cream
1 tsp vanilla extract
4 thick cut pork loin chops (about 2 inches thick)
2 cups seasoned flour
3/4 cup vegetable oil
3 granny smith apples, peeled, cored and cut into 1/ inch thick slices
1 tbsp lemon juice
2 tbsp cane syrup
1 tbsp bourbon
Preheat oven to 400 degrees. Boil potatoes in salted water until tender, about 20 minutes. Drain potatoes and put in a large bowl. Mash potatoes and add 3 tbsp butter, cream, vanilla, and salt and pepper to taste. Set aside and keep warm.
To a large hot oven proof saute pan (I used a cast iron skillet) heat 1/2 cup of the oil. Season pork chops with cajun seasonings and dredge in seasoned flour, shaking off any excess. Place chops in hot oil and pan fry until golden brown, about 4 minutes per side. Move to preheated oven and cook for 10 to 15 minutes, until internal temperature reaches 155 degrees. Remove from oven and let rest for 5 minutes.
Heat a saute pan and add the remaining 2 tbsp butter. Once melted, add sliced apples and saute about 5 minutes, until just beginning to soften. Add lemon juice, cane syrup and bourbon and cook until apples are carmelized, about 2 minutes.
To serve, place potatoes on plate and top with fried pork chop. Top pork with a few carmelized apples. Serves 4.
Modern Housewife Tips:
1. The mashed sweet potato recipe calls for vanilla but I found that it overwhelmed the dish so next time, I'll forego the vanilla altogether. I think the natural sweetness of the potatoes is enough.
2. Emeril's recipe calls for his creole seasoning, which you can find the recipe here, but I just used McCormick's Cajun seasoning which has basically all the same ingredients as Emeril's.
3. Find a recipe for seasoned flour here, which makes more than you'll need but you can store in an airtight container and is great for seasoning other meats too. I'm definitely going to try it with fried chicken sometime soon!
4. For the apples, I found the lemon juice to be a bit strong so I suggest cutting it in half and only adding 1/2 tbsp of lemon juice.
5. I couldn't find cane syrup at my grocery store (although I'm pretty sure they sell it at Whole Foods if you have one close to you) but I did find agave nectar which I substituted for the cane syrup. I think maple syrup or honey could be a nice alternative as well.
Recipe adapted from Emeril via Food Network