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!
1 russet potato
1/3 cup roasted red peppers
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
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!
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