Breaded Pork Chops with Mashed Potatoes and Minty PeasYield: 4 servings
Ingredients:
½ cup vegetable oil
4 thin-cut pork chops, about 6-ounces each
1 teaspoon salt
1 teaspoon fresh ground white pepper
2 tablespoons flour
Mashed Potatoes, recipe follows
Minty Green Peas, recipe follows
Directions:
- Set the Emeril Pro-Clad Chicken Fryer over medium-high heat.
- Add the vegetable oil and as the oil heats, season the pork chops on both sides with the salt and white pepper.
- Dust the pork chops with the flour and, when the oil is hot, place two pork chops at a time in the hot oil.
- Cook the pork chops until golden brown and cooked through, about 2½ minutes per side, and remove from the pan.
- Repeat with the other two chops and serve immediately, with green peas, mashed potatoes, and gravy, if desired.
Mashed Potatoes
Ingredients:
3 pounds Idaho potatoes, peeled and cut into 1-inch pieces
1 3/4 teaspoons salt
8 tablespoons (1 stick) unsalted butter cut into pieces
1/2 cup heavy cream
1/4 teaspoon freshly ground white pepper
Directions:
- Place the potatoes and 1 teaspoon of salt in an Emerilware 2-quart saucepan, cover with water by 1-inch, and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain in a colander.
- Return the potatoes to the pot, set over low heat, and add the butter. Using a potato masher, mash the butter into the potatoes.
- Add the cream, the remaining 3/4 teaspoon salt, and the pepper and mash with the potato masher over medium-low heat to incorporate the ingredients and achieve a light texture, 4 to 5 minutes. (If preferred leave the potatoes slightly lumpy.) Serve immediately.
Minty Green Peas
Ingredients:
2 tablespoons unsalted butter
1/4 cup minced yellow onions
1 pound frozen green peas, not thawed
1/2 cup water
1/2 teaspoon salt
1 tablespoon finely chopped fresh mint
Directions:
- Melt the butter in an Emerilware 1-quart saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes.
- Add the peas and water and bring to a boil. Reduce the heat to medium-low, cover the saucepan and simmer until tender, about 4 minutes.
- Remove from the heat, add the salt and mint and stir. Use a slotted spoon to transfer the peas to serving plates. Serve hot.