Maple Pork Chops
with Cheddar Mashed Potatoes
serves 2 with leftovers
I created this recipe because I found this great smoked
black pepper and I wanted to put his to use. Though it
would be best made using the smoked pepper, or better
yet cooked on charcoal a grill, it can be very easily
made with normal black pepper and even an 1/4 teaspoon
liquid smoke for some smoke flavor.
Cheddar Mashed Potatoes Mis en Place:
6 large red potatoes (about 3 lbs)
1/4 C milk
2 Tbs butter
1/2 C shredded sharp cheddar cheese
salt and pepper to taste
Clean and lightly peal the potatoes – you do not need
to get all the skin off. Chop the potatoes into 1" cubes,
place the potatoes in a large pot and cover with water. Liberally
salt the water until it tastes like sea water. Bring to a
boil and cook until potatoes easily fall apart when pricked
with a fork. Drain potatoes, return to pot and add remaining
ingredients. Mash potatoes with a potato masher.
Pork Chops Mis en Place
2 thick cut center pork chops on bone, approx. 1/2 lb each
1 Tbs smoked black pepper or normal black pepper
1/4 tsp liquid smoke (opional, if not using smoked black pepper)
2 Tbs maple syrup (the real thing, accept no substitutes)
2 Tbs salt
Preheat grill so that the grill is very hot or preheat a large
skillet on the stovetop on medium-high. Combine salt and pepper.
Rub each pork chop liberally with the maple syrup (if using
the liquid smoke, add to the maple syrup) and sprinkle with
the salt and pepper combination to cover both sides. Place
the pork chops on the pan and cook about 5 minutes per side.
Cook
to the correct doneness
,
I recommend you serve the pork at medium or even medium rare.
There is very little risk of getting Trichinosis, as there
hasn't been a reported outbreak since the late '60s. Serve
on top of a pile of the potatoes.
