Equanimity Fall Edition - 2011 : Page 38
fitness & nutrition Chef Timo Chef Timo Herb-Encrusted/Pan-Seared Chops with Sweet and Red Papas & Cilantro-Butter Mushrooms Serves: 2 People: Prep Time: 30 minutes: Cook Time: 30-45 minutes IngredIents: 2-4 pork chops (about 1¼ inches thick) 6-8 baby red potatoes 1 medium sweet potato 3-4 cloves finely chopped garlic 3 tablespoons finely chopped cilantro 3 tablespoons finely chopped fresh sage 3 tablespoons finely chopped parsley 3 finely sliced green onions 1 small package or 2 cups button mushrooms A little less than ¼ cup canola oil cup white wine 1 cup heavy cream tablespoons butter teaspoons kosher salt tablespoons coarse sea salt tablespoon plus 1½ teaspoons fresh cracked black pepper 4 tablespoons honey 4 tablespoons brown sugar heat. When the butter melts, add 1 tablespoon of garlic, the mushrooms, 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Cook the mushrooms for about 5-7 minutes, tossing gently (just before removing from the heat, de-glaze the pan with the white wine, then cook for 1 minute more. Add the remaining tablespoon of parsley and cilantro, and then remove from the heat. Serve and enjoy. *Add mor e heavy cr eam to the potatoes, if desired. **Add fresh roasted garlic to the potatoes for a more intense flavor. (Roast garlic clove in the oven at 350 degrees for 30-40 minutes or until fork-tender, with a small amount of canola oil, 1 teaspoon kosher salt and ½ teaspoon pepper). ¼ ½ 5 3 2 1 On a large plate, lay out the pork chops and then season with 2 tablespoons of sea salt and 1 tablespoon of fresh cracked black pepper. Using your hands, gently rub in the salt and pepper, and then evenly coat the chops with the garlic, cilantro, sage and parsley (reserve 1 clove garlic and 1 tablespoon each of parsley and cilantro for the mushrooms). Let the chops rest at room temperature for 7-10 minutes to allow the flavors to soak in. Meanwhile, in two saucepans, add water and kosher salt to cook the sweet potatoes, chopped into chunks to cook evenly, and red potatoes. Separate the potatoes to avoid blending of colors. Cook until fork-tender and then remove from heat. While the potatoes are cooking, preheat the oven to 350 degrees and prepare a cast-iron skillet with 2-3 tablespoons of canola oil and 1 tablespoon of butter. Sear the chops on each side on medium-high heat for about 3-4 minutes. The chops are seared correctly when you have a slight crust forming on both sides from the herbs, garlic and spices. Transfer the skillet to the oven and bake the pork until an internal temperature of 140 degrees has been met. Let cool for 2-4 minutes before serving). Using two stainless steel mixing bowls, mix the sweet and red potatoes using ½ cup heavy cream*, 3 tablespoons of butter, 1 teaspoon of kosher salt and ½ teaspoon of black pepper.** Mix well using an electric hand mixer until smooth. Add the honey and brown sugar to the sweet potatoes while mixing. In a skillet, add 1 tablespoon of butter and 1 teaspoon of canola oil and turn the heat to medium to high We can eat big flavors—even butter and heavy cream—but still maintain our health. We are what we eat and that we must take control of what we consume on a daily basis. I developed this simple and delicious dish to stay true to my own palate and fitness goals. Although the recipe for the dish above does not include a calorie count, it contains fat and starch in moderation. To all the readers, continue to cook and explore all the different flavors that are out there. Always remember that cooking is what you make it, so enjoy the time in the kitchen with friends and family. For any cooking questions regarding this recipe or any other you may have, I can always be reached at chefprioleau@yahoo.com. Thank you for reading and cooking with me! 38 EQUANIMITY | FALL EDITION 2011
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