(something is wrong with my camera, sorry for how grainy this appears)
fall is my favorite time of the year for many reasons. specifically because i like to host fall dinner parties, wear lots of sweaters, scarves, and all things knit, bake pies, and celebrate thanksgiving. also, i have a very weird tradition of only using sweet potatoes during autumn, because i think that’s when they taste best. this past week, i had my dear friend isaac over for dinner, and i knew i wanted to make a trio of potatoes along with a sufficient protein of sorts. i planned on roasting a chicken, with some black truffle oil (thank god for l’herueux) but seeing as the evening was pushed back a night, and i knew that it would take too long to defrost the chicken, i roasted it the evening before (recipe to be posted soon) and indulged in it’s savory, lucious meat by myself.
so when he came over wednesday, i knew that i didn’t want to make chicken again, and i also didn’t want fish or beef. i was skeptical of doing pork, because i always find the meat to be too tough, regardless of how its cooked, but i took a risk, because i knew i wanted to make a maple balsamic reduction to glaze the protein with- and pork seemed like the obvious companion. i went to the butcher shop ater and picked up two center cuts that had low fat and were boneless. i splurged on the protein, because i really wanted to make it stand out, and also, i had most of the other ingredients at home, and i had a generous stipend. on the walk home i decided that i’d also make some roasted stuffed tomatoes, and some tri-colored mashed potatoes. so i thought that i should share the recipe with you all, because it came out just as i imagined.
balsamic maple glazed pork chops with tri-colored mashed potatoes
two center cut pork loins, with little fat and no bones
one fourth cup of olive oil
one shallot, thinly sliced
five small cloves roasted garlic
between one fourth of a cup and one third of a cup of balsamic vinegar
four tbsp of pure maple syrup (high quality)
one fourth cup chicken stock
tri-colored mashed potatoes
three small/medium russian fingerling potatoes
one medium sweet potato
two small purple potatoes
one small red potato
two tbsp of whole milk
two tbsp of butter
salt n peppa
preheat oven to 375 degrees.
marinate the pork in olive oil, roasted garlic, salt, and pepper for twenty to thirty minutes. during this time, begin your balsamic maple glaze. heat a non-stick skillet over medium heat, with a tbsp of butter and a tbsp of canola oil. add the shallots and the chopped onion (small dice) to the pan, and cook until transulcent. at this point, add the chicken stock, followed by the maple syrup and balsamic vinegar. reduce heat to medium low, and cook until it reduces. at this point, turn heat to simmer, and stir periodically. after 10 minutes of simmer, transfer glaze to a dish, let cool, and then pour on top of pork, but reserve enough to garnish the end product with. then in the same skillet, over medium heat, add the pork with a bit of butter and some chopped fresh oregano. sear both sides of pork to get a nice brown color on each side. when the proper coloring is achieved, transfer pork to baking dish, add enough chicken stock dilluted with water to fill the bottom. then bake until the pork is done- perhaps 20 minutes, depending on the cut?
while baking the pork, bring a pot of salted water to a boil, and then add the potatoes. make sure your sweet potato has been peeled, and if you don’t like the peels of other potatoes in your mash, then peel those as well. boil until the potato is tender and mashable when poked with a fork. then drain the pot, and mash the potatoes to form the consistency you wish, and add the milk, butter, and salt n pepper to satisfy your taste buds. if you can, try to get all three colors to be expressed, opposed to making a big brown mash, which is fine, seeing as it tastes the same, but the tri-color is more aesthetically pleasing.
to serve, spread a small scoop of the mashed potatoes on a plate, making a bead for the pork, and then place the pork on top. put some more potatoes on top of the pork, drizzle some of the reserved balsamic maple glaze on top, and place the roasted stuffed tomato on top of everything. add some finely chopped oregano, if you please.