Spicy Maple Pork Cutlets with Mashed Potatoes

Travel the world from the comfort of your kitchen by trying out different spice blends. I certainly am not professing this dish to be anything from another culture, but harissa spice mix is and it makes everything it touches better. Enjoy!

Ingredients:

1 russet potato

1/3 cup roasted red peppers

fresh parsley

12 ounces pork cutlets

2 teaspoons harissa spice blend

1/4 cup maple syrup

1/4 cup sour cream

salt, pepper, garlic, oil, vinegar, butter

Method:

Scrub potato (and cut into 1/2 inch cubes. Add to a medium saucepan with enough salted water to cover by 1 inch. Cover and bring to a boil over high heat. Uncover and cook until easily pierced with a fork. Reserve 1⁄4 cup cooking water, then drain and return potatoes to saucepan off heat. Cover to keep warm.

Finely chop 1 teaspoon garlic . Finely chop roasted red peppers. Finely chop parsley.

Pat pork dry and season all over with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Working in batches if necessary, cook pork until browned and just cooked through. Transfer to a plate.

Return skillet to medium heat. Add roasted peppers, chopped garlic , and 2 teaspoons each of harissa and oil; cook, stirring, until fragrant, 30 seconds. Add 1⁄4 cup water; bring to a simmer, scraping up any browned bits from the bottom. Stir in maple syrup and 1⁄2 teaspoon vinegar ; cook until thickened, about 2 minutes. Add 1 tablespoon butter . Off heat, stir until melted.

Season maple-harissa sauce to taste with salt and pepper. Add pork, turning to coat.

Use a potato masher or fork to mash potatoes in saucepan. Stir in sour cream, 1 tablespoon butter, and reserved cooking water. Season to taste with salt and pepper.

Serve pork with mashed potatoes alongside. Spoon maple-harissa sauce over top and sprinkle with parsley, as desired. Enjoy!

Comments

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al

Watership Down Kitchen

Search This Blog