Home Cooked Food l Spicy Pork Chop with Mashed Sweet Potatoes with Shallots and Garlic
One of the good things of being away from home is the ability to discover something that I like to do. I had never really been a good cook because at home we bought food in, ate out or mom occasionally cooks. It has been almost two years living on my own so I actually managed to discover my other love and skill, cooking.
In return for a favor that a friend of mine has done for me, I decided to cook him a nice home meal. We, college students barely have time to cook and easy food is our living staple so I thought it’d be nice to cook him something a little fancy. I had been watching Gordon Ramsay’s shows and I got inspired by one of his recipes, spicy pork chop and mashed sweet potatoes. The way I marinaded my chops was not like his as I had to make do of what I had in the fridge. I replaced his star anise and coriander seeds with terragon and thyme.
Ingredients for two:
For the pork
2 pork chops – Would be great if they come with bones but mine did not
4 tablespoons of paprika powder
2 tablespoons of chili powder
4 tablespoons of olive oil
2-3 sprigs for each of thyme, sage, and terragon
Salt and pepper
For the sweet potatoes
2 big heads of sweet potatoes
5 heads of shallots
4 garlic cloves
3 tablespoons of coarsely cut sage
1/4 cup of coarsely cut coriander
2 regular sized cans of chicken stock
Step 1: Marinade the chops overnight
Prepare the chops by cutting the rim of the side that contains fat. This way the chop will not cringe when you cook. Also, stab the fork on both sides of the chops for marinade absorption.
In a marinade bowl, put the olive oil along with paprika and chili powder in the bowl. Cut up all the herbs in big chunk, disregard stems and mix the ingredients together. Sprinkle in salt and pepper. Rub the mix on all sides of the chops. Put the marinaded chops in the fridge over night.
Step 2: Meal day, making sweet potatoes
Wash and peel sweet potatoes and cut them up into chunks and you are going to mash them later. Boil sweet potatoes in chicken broth.
In the meantime, coarsely chop shallots and garlic cloves. Once the potatoes are done, drain them. Do not discard the broth as you can use them with the sweet potatoes for a couple more times. Mash the potatoes up then put the pan on medium heat to caramelize chopped shallots and garlic. Wait until they turn brown, turn the heat to low and stir in mashed potatoes and mix well. Season with salt and pepper. Turn off the heat and stir in chopped sage and coriander. Keep warm.
Step 3: Cooking the chops
Set the pan in medium heat and put in a good amount of olive oil. Wait until the oil is hot then put in the chops along with their juice. Brown both sides.
Once both sides are brown, braise both sides of the chops with the mixture. Then put the chops in the oven for 10 minutes at 200F.
Serve the cooked chops with sweet potatoes along with a healthy side salad. I served mine with mixed green salad with dried cranberry and navel oranges. I made the dressing out of balsamic vinegar, olive oil, orange juice, and salt and pepper. YUMM!