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Coriander-Crusted Pork Chops, Sautéed Apples, Caramelized Onions & Ricotta Mashed Potatoes
What You Need
• 3 tablespoon(s) unsalted butter
• 1/4 cup(s) vegetable oil
• 2 medium yellow onions, thinly sliced
• 1 teaspoon(s) salt
• 1 teaspoon(s) fresh-ground pepper
• 2 apples, each cored and sliced into 8 wedges
• 2 tablespoon(s) coriander seed, crushed
• 1 teaspoon(s) ground cumin
• 2 tablespoon(s) Dijon mustard
• 2 tablespoon(s) honey
• 4 (6- to 8-ounce) boneless pork loin chops
• 2 pound(s) Yukon Gold potatoes
• 2 teaspoon(s) salt
• 1 1/2 cup(s) fresh ricotta
• 1/2 cup(s) whole milk
• 3 tablespoon(s) butter
• 1/2 teaspoon(s) ground black pepper

Caramelize the onions: Melt 1 tablespoon butter and 2 tablespoons oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until they are soft and translucent and continue cooking until onions are browned. Stir in 1/2 teaspoon of salt and 1/4 teaspoon pepper and set aside. Sauté the apples: Melt the remaining butter in a large skillet over medium-high heat. Add the apples and cook until lightly browned on one side. Turn the wedges over and continue to cook until browned. Remove from heat and keep warm. Cook the pork chops: Preheat oven to 400 F. Combine the coriander, cumin, mustard, honey, and remaining salt and pepper in a small bowl. Heat the remaining vegetable oil in a large ovenproof skillet over medium-high heat. Spread the spice mixture over the pork chops and place them in the hot pan. Sear pork chops for 2 minutes on each side and transfer to oven. Continue to cook in the oven until done--5 to 7 more minutes. Serve with Sautéed Apples and Caramelized Onions. Mashed Potatoes: Heat oven to broiler setting. Peel and cut potatoes into 1-inch pieces. Place potatoes and 1 teaspoon salt in a large pot and cover with water. Bring to a boil and continue to cook over medium heat until potatoes are tender, about 20 minutes more. Drain and return all but 1 cup of potatoes to the pot. Mash the potatoes with a potato masher. Stir in the ricotta, milk, butter, remaining salt, and pepper to blend. Add the reserved potatoes and mash just until combined. Spoon 1/2 cup potatoes into 10 six-ounce ramekins and set on a baking pan. Place under broiler until browned. Serve hot.


  

  
 
 
 
 
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