I gave myself a cooking challenge one evening. After coming inside from mowing the lawn, it already was 7 p.m. I was tired and really wanted to take a shower plus get dinner on the table by 8 p.m. This dish is what I had planned on making, but could I do it? A long list of ingredients, plus three pots going at once, it wasn’t until I really read the recipe that I wondered whether making this in what Cooking Light says is 40(!) minutes was even possible. But I decided I was up for the challenge, because it looked so good and I was hungry! And not only was I successful, this will taste like you spent hours in the kitchen as opposed to 45 minutes!
Of course, looking ahead, you can do some advance prep that can cut down your cooking time: chopping the turnip and potato, as well as trimming and halving the Brussels sprouts. But I did nothing and was still able to do everything in under an hour. I had a local honeycrisp apple in the fridge, so I used that instead of buying a Fuji, as well as red potatoes instead of Yukon Gold. I cooked each pork chop until it was golden but not completely cooked, and then put them in the oven set at 325 degrees until everything was ready to eat. I only cooked three pork chops and The Eater of the House ate the extra one, so I had leftover veg and sprouts that were even better the next day for lunch!
This meal is a perfect weeknight dinner if you have guests you want to impress or you just want a special dinner for the family. A nice glass of a crisp white or a Pinot Noir will go great with this flavorful meal and is a perfect way to end the day!
Breaded Pork Cutlets with Root Veg Mash and Sage Gravy
These recipes first appeared in the October 2015 issue of Cooking Light magazine.
Yield: Serves 4 (serving size: 1 pork cutlet, about 1/2 cup vegetable mash, and 3 tablespoons gravy)
1 1/2 cups chopped turnips
1 cup chopped Yukon gold potato
3/4 cup chopped peeled Fuji apple
1 bay leaf
1/4 cup light sour cream
2 tablespoons unsalted butter, softened and divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 (4-ounce) center-cut boneless pork cutlets
1/2 cup quick-mixing flour (such as Wondra), divided
1 large egg, lightly beaten
2 tablespoons canola oil, divided
1 1/2 cups unsalted chicken stock (such as Swanson)
1 teaspoon chopped sage
1. Place turnips, potato, apple, and bay leaf in a medium saucepan; cover with water to 2 inches above vegetable mixture. Bring to a boil; cook 10 minutes or until tender. Drain. Discard bay leaf. Return vegetable mixture to pan. Add sour cream, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mash to desired consistency.
2. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place 6 tablespoons flour in a dish. Place egg in a dish. Dredge pork in flour; dip into egg. Dredge in flour.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl. Add 2 pork cutlets; cook 2 minutes on each side or until browned and done. Remove pork from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and 2 pork cutlets. Add stock, scraping pan to loosen browned bits. Combine remaining 5 teaspoons butter and remaining 2 tablespoons flour in a small bowl. Gradually add butter mixture to pan, stirring with a whisk. Cook 2 minutes or until thickened. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and sage. Serve with pork and mashed vegetables.
Sauteed Lemony Brussels Sprouts
Yield: Serves 4 (serving size: about 3/4 cup)
4 teaspoons olive oil
1/2 cup sliced shallots
1 1/2 pounds Brussels sprouts, trimmed and halved
3/4 cup unsalted chicken stock (such as Swanson)
1/2 teaspoon grated lemon rind
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shallots and Brussels sprouts; sauté 8 minutes. Add stock to pan; cook 2 minutes or until liquid evaporates, stirring occasionally. Stir in rind, salt, and pepper.
MVK’s *Like* of the Week: Book review: Cooking for Mr. Latte by Amanda Hesser
This book has been on my radar since it was published in 2003 but it wasn’t until this fall that I sought it out to read. And while I totally devoured it in less than a week, it seems by reader reviews I read that I’m one of only a few people who found Hesser’s memoir palatable.
A young food writer for The New York Times, Hesser meets her future husband, Tad Friend, staff writer for The New Yorker, on a blind date. After much discussion about where they are going to meet, she quips the selected restaurant is “the Manhattan equivalent of an Outback Steakhouse.” He orders a Budweiser and puts sugar “sweetener” in his lattés. Some readers see Hesser as a snob, but I guess she and I are cut from the same cloth, as I, too, would raise a brow if this was my first introduction to a possible mate.
The book soon takes the reader through the courtship and ultimate marriage of these two people, with a lot of insight along the way. Anyone who cooks knows the protectiveness ones has over his/her kitchen, and I had to nod my head when she recounted Tad washing her dishes for the first time. And she also gives insight as a cook:
“I prefer the solitude of a kitchen; I like to hear the faint crackle as my knife slices into a fresh onion, to watch better and sugar meld into milky fluff as I wish. Sometimes I like to think; dream up travel plans, retrace my day or imagine an argument with my mother in which I win. I like to chop garlic, dice tomatoes, and carve chicken from its bones to relieve tension, just as someone else might go run a few miles.”
Hesser’s food writing is exquisite, as can be seen in the above quote, or whether it’s talking about her single cuisine, cooking dinner for her wedding party, or cooking with her grandmother. Besides Mr. Latte, we are introduced to her close group of friends, family, and now her extended family. Each chapter is peppered with recipes, all clearly written for the new and more seasoned cooks.
This was a wonderful look at a romance melded with food and I would take a second helping of anything Hesser writes.