Wednesday, November 18, 2009

Getting a Little Chile

Last night, I tried out a new pork chop dish and it turned out fantastic! We very nearly ordered pizza because I didn't get home until 8:30, but we decided to push forward with my planned meal, which was chile-rubbed pork chops, sweet potato hash, lima beans and applesauce. It's really quite simple, although the veggie chopping is a little time-consuming.

Chile-Rubbed Pork Chops
3 sweet potatoes, peeled and chopped ( I used white sweet potatoes, but I think orange ones would be more aesthetically pleasing)
1 parsnip, peeled and chopped
1 red pepper, seeds removed, diced
1 yellow pepper, seeds removed, diced
1 1/2 tbsp. olive oil
1/2 tsp. each salt & pepper
A handful of chopped fresh sage
2 tbsp. butter
3 tbsp. chile powder
2 tbsp. olive oil
2 tsp. sugar
1 tsp. each salt, pepper, coriander, cumin
6 thinly-sliced boneless pork chops
2 tbsp. olive oil
Preheat oven to 375 degrees. Mix all the hash ingredients except sage and butter in a baking pan (I used 13x9). Roast 1/2 hour. Meanwhile, mix first 7 pork chop ingredients into a thick paste. Spread on pork chops, covering both sides. Heat the 2 tbsp. olive oil in 2 skillets on medium-high heat. Sear pork chops on both sides. Cook, turning often, until cooked through, 10-12 minutes. Toss hash with sage and butter. Serves 3.

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