Mongolian Style Pork Chop with Horseradish Mashed Potatoes and Sautéed
Baby Bok Choy
Pork Chop Glaze
1c. Hoisin Sauce
1T. Sugar
1 1⁄2 T. Soy Sauce
1 1⁄2 T. Rice Wine Vinegar
2ea. Scallions white and light green parts sliced very thin
1T. Franks Red Hot
1 1⁄2 t. Spicy Chile Sauce
1 1⁄2 t. Grated Ginger
1 1⁄2t. Minced Garlic
1 t. Fresh Ground Black Pepper
1⁄4 c. Fresh Cilantro, chopped to a very fine mince.
Method: Combine ingredients and mix until incorporated.
Horseradish Mashed Potatoes
7ea. Russet Potatoes, Peeled and Chopped
4T. Butter
1 1⁄2 c. Heavy Cream
2T. Salt
2T. Fresh Ground Black Pepper
1T. Horseradish
Method: Put potatoes in pot and add salt and enough water to cover.
Bring
to a simmer, do not boil. Add butter and cream in small sauce pot and
heat
so that the butter melts and mixture is warm. Simmer potatoes until
tender
then drain in colander and return to pot. Add half of butter and cream
mixture and mash potatoes with a wooden spoon until mixture is
incorporated adding more liquid until you reach the desired consistency.
If you like your potatoes creamy add more cream. Taste the potatoes and
season with salt and pepper until they are on the money.
Glazed Pork Chop
4ea. Bone-In Double Cut Pork Chops
Pork Chop Glaze
Salt and Fresh Ground Black Pepper
Method: This chop is great on an indoor grilling pan or on an outdoor
grill. Preheat grill to high. Season chop with salt and pepper. Make
sure
your grill is hot, rub with oil and place chop carefully on grill. Sear
the pork chop 3-4 minutes to achieve a nice reddish color then flip and
repeat process. When chop is seared on both sides apply glaze and finish
cooking on your outside grill and if indoors put chop in oven safe pan
into a 400 degree oven so that the glaze reduces down and chop is cooked
to the desired temperature; 3-4minutes for medium.
Sautéed Bok Choy
12ea. Heads of Baby Bok Choy
2T. Vegetable Oil
Kosher Salt
Fresh Ground Black Pepper
Method: Chop Bok Choy discarding root end and wash. Allow to drain and
pat
dry with paper towels. Heat oil in large sauté pan and add bok choy and
sauté. Season with salt and pepper. Cook until bok choy is tender. 3-4
minutes.