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Pan-Fry

Pork Chops with Carrot Puree
Ingredients
Instead of a traditional potato mash, this pork is paired with a creamy, nutrient-rich carrot and sweet potato puree.
1 lb. carrots
1/2 lb. sweet potatoes
2 cloves garlic
1 Tbsp. olive oil
4 boneless pork chops (about 3/4" thick)
1 tsp. dried rosemary
1/4 cup low-fat milk
1 Tbsp. unsalted butter
1 orange
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Pork Chops with Carrot Puree

Pork Chops with Carrot Puree

Pork Chops with Carrot Puree
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:35 minutes
directions
Peel and cut carrots and sweet potatoes into 2" pieces. To a medium pot, add garlic, carrots, and sweet potatoes. Season with salt and cover with water. Bring to a boil over high. Cook until tender, 15 minutes. Drain well and transfer to a blender.
Meanwhile, in a 12" skillet, heat oil over medium-high. Season pork chops with salt and pepper. Sprinkle rosemary over both sides of pork chops. Cook pork chops until browned, 6 to 7 minutes. Flip and cook 3 to 4 minutes, until internal temperature reaches at least 145 degrees F. Transfer to a plate or cutting board to rest.
To blender with carrots, add milk and butter. Zest in half of orange and add 1 tablespoon orange juice. Season with salt and pepper. Puree until smooth, 2 to 3 minutes. Serve pork chops with carrot puree.
Tip: If you have an immersion blender, return carrots and sweet potatoes to the pot and mix puree right in the pot.
Source: Hannaford fresh Magazine, October November 2024
 
 
 
 
 
 
 
 
 
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