Tuesday, September 13, 2011

pork chops with plums and whipped potatoes... 40 minutes

the goods:

2 to 3 russet potatoes, peeled and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 cup whole milk
4 bone-in pork chops, patted dry
1 small yellow onion, diced small
3 firm but ripe plums, cut into 3/4-inch wedges
5 ounces salad greens
1 tablespoon white-wine vinegar

In a large pot, bring potatoes to a boil in salted water over medium-high. Reduce to a simmer and cook until potatoes are tender when pierced with a knife, 8 to 10 minutes; drain. With a potato masher, mash potatoes until fluffy and free of large lumps, then, using a hand mixer, whisk in butter and milk. Season to taste with salt and pepper, cover pot, and keep warm over low.

Meanwhile, season pork chops with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until golden brown on both sides and cooked through, about 6 minutes, flipping once. Transfer to a serving platter and tent with foil. Return pan to heat, add onion, and cook until translucent, about 3 minutes. Add plums and cook, stirring occasionally, until onion is tender and plums begin to soften, about 3 minutes. Season with salt and pepper.

In a medium bowl toss salad greens with 1 tablespoon oil and vinegar. Season with salt and pepper. Serve pork chops with plum mixture alongside potatoes and salad.

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