Pork Chops Simmered in Pecan Milk with Mushrooms and Roasted Sweet Potato
Recipe by Garnish and Gather
Photography by Haigwood Studios
Yield: 4 to 6 servings
3 1/2 cups vegetable stock
1 cup pecans
6 6- to 8-ounce boneless pork chops (preferably from Riverview Farms)
salt and pepper to taste
5 tablespoons vegetable oil
6 tablespoons minced shallots
2 1/2 cups roughly chopped mushrooms
4 tablespoons all-purpose flour
2 1/2 teaspoons sugar
4 sprigs thyme, leaves removed and chopped
4 sprigs tarragon, leaves removed and chopped
Roasted Sweet Potato (recipe included)
In a saucepot, bring stock and pecans to boil and continue to boil until stock has reduced by half. Purée in a blender or food processor and strain. Reserve liquid and 2 tablespoons puréed pecans.
Season pork chops with salt and pepper. Heat oil in a frying pan and brown pork chops on both sides. Remove chops from pan, add minced shallots and mushrooms and cook for 2 to 3 minutes. Stir in flour and reserved 2 tablespoons puréed pecans; continue to stir until paste forms around vegetables. Add reserved pecan liquid, sugar, pork chops, herbs, and salt and pepper. Cover and simmer for 10 to 12 minutes or until pork chops are cooked through. Serve with Roasted Sweet Potato.
Roasted Sweet Potato
4 sweet potatoes, diced with skin on
1/4 cup olive oil
2 tablespoons chopped thyme
salt and pepper to taste
For the Roasted Sweet Potato
Preheat oven to 375 degrees. In bowl, toss sweet potatoes, olive oil, thyme, salt, and pepper together. Once stock has boiled about 10 minutes, spread potato mixture on sheet pan and bake in oven until tender and slightly brown, about 30 minutes, tossing at the halfway point.
Garnish and Gather – Mealtime Provisions
678/520-8206
garnishandgather.com
Photography by Haigwood Studios
Yield: 4 to 6 servings
3 1/2 cups vegetable stock
1 cup pecans
6 6- to 8-ounce boneless pork chops (preferably from Riverview Farms)
salt and pepper to taste
5 tablespoons vegetable oil
6 tablespoons minced shallots
2 1/2 cups roughly chopped mushrooms
4 tablespoons all-purpose flour
2 1/2 teaspoons sugar
4 sprigs thyme, leaves removed and chopped
4 sprigs tarragon, leaves removed and chopped
Roasted Sweet Potato (recipe included)
In a saucepot, bring stock and pecans to boil and continue to boil until stock has reduced by half. Purée in a blender or food processor and strain. Reserve liquid and 2 tablespoons puréed pecans.
Season pork chops with salt and pepper. Heat oil in a frying pan and brown pork chops on both sides. Remove chops from pan, add minced shallots and mushrooms and cook for 2 to 3 minutes. Stir in flour and reserved 2 tablespoons puréed pecans; continue to stir until paste forms around vegetables. Add reserved pecan liquid, sugar, pork chops, herbs, and salt and pepper. Cover and simmer for 10 to 12 minutes or until pork chops are cooked through. Serve with Roasted Sweet Potato.
Roasted Sweet Potato
4 sweet potatoes, diced with skin on
1/4 cup olive oil
2 tablespoons chopped thyme
salt and pepper to taste
For the Roasted Sweet Potato
Preheat oven to 375 degrees. In bowl, toss sweet potatoes, olive oil, thyme, salt, and pepper together. Once stock has boiled about 10 minutes, spread potato mixture on sheet pan and bake in oven until tender and slightly brown, about 30 minutes, tossing at the halfway point.
Garnish and Gather – Mealtime Provisions
678/520-8206
garnishandgather.com