Wednesday, September 7, 2011

Pan-Fried Pork Chops with Potato-Carrot Latkes and Curried Apple Chutney

I was so excited when I saw this month's recipe swap assignment because it was NOT a dessert. Don't get me wrong, there is nothing wrong with desserts... but contrary to popular belief - I like cooking much more than baking! Here was the Recipe Swap assignment:
I am not a vegetarian in any sense of the word, but rabbit is not on my list of meats to cook up for dinner. All I think about is Thumper from Bambi... ooh bad visual. That is why I decided to pick out a few of the ingredients used in this recipe and incorporate them in a different way, but still use the same spices throughout.

Pork Chops
4 boneless pork chops, about 1/2 inch thick
2 tbsp olive oil
1/2 cup all-purpose flour
1 tsp curry powder
1 tsp paprika
2 eggs, beaten
3 tbsp milk
Salt and freshly ground black pepper
1 cup seasoned breadcrumbs

In a small bowl, combine the flour and spices. In another small bowl, beat together the eggs, milk, salt and pepper. Pour your breadcrumbs into a third bowl. Dip each pork chop into the flour first, then eggs, then breadcrumbs, coating evenly. Heat the olive oil in a 12 inch nonstick skillet. Place the pork chops in the skillet to brown and cook through, about 5 minutes on each side (depending on their thickness). 
Potato-Carrot Latkes
adapted from Rachael Ray
5 medium Idaho potatoes, shredded 
2 carrots, peeled and shredded
1 medium onion, peeled and shredded
2 eggs, beaten
1 tsp salt
1/2 tsp curry powder
1/2 tsp paprika
1 tsp baking powder
2 tbsp all-purpose flour
Vegetable oil, for frying

Heat 1/2-inch vegetable oil in a large skillet over medium heat. Shred potatoes, carrots and onion with a hand grater into a large bowl. Add eggs, salt, curry, paprika, baking powder and flour to the mixture and stir to combine. Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of four, 1-inch apart, until golden, about 3 minutes on each side. Drain on paper towels and continue frying consecutive batches. If not serving right away, keep warm on a baking sheet in a 225 degree oven.
Curried Apple Chutney
adapted from Whole Foods and Martha Stewart
3 peeled, cored, chopped Granny Smith apples
1/3 cup apple cider vinegar
1/3 cup water
1/3 cup golden raisins
1/3 cup brown sugar
Salt and freshly ground black pepper
Dash of curry powder

Combine all ingredients in a medium saucepan. Cook on medium-high heat for about 20 minutes or until apples are tender and most of the liquid is evaporated.

For those of you who think you are afraid of curry, don't be! When used in moderation, I find it adds a nice depth of spice to your dishes. My favorite part of this meal was the latkes for sure - I forgot how much I like those things! Those potato pancakes pack a punch of flavor because they get thin and crispy on the outside. The apple compote was a nice sweet compliment to the salty pancakes.

Visit the swap page for everyone's bios and please visit all of our blogs to let us all know what you think of our creations! Tutti Mangia! 


Jacqueline said...

Oh, I didn't even have to get past the title of your post before my mouth started to water. Why wasn't I home when you called me over to have a taste??!! Sounds out of this world.

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