Mashed sweet potatoes, pork chop with cider gravy, sauteed apples and onions

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Recipe by: Rachael Ray

Ingredients

  • For the pork chops:

  • 4 bone-in pork cutlets, 1-inch thick
  • 1 tbsp extra-virgin olive oil
  • For the Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please mashed sweet potatoes:

  • 4 medium sweet potatoes, peeled and cut into chunks
  • 250ml chicken stock
  • 2 tbsps butter
  • 2 rounded tbsps orange marmalade
  • For the sauteed apples and onions:

  • 1 tbsp extra-virgin olive oil
  • 2 large onions, yellow or red, thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 2 gala or golden delicious
  • Salt and freshly ground black pepper
  • 2 tbsps finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh thyme leaves
  • 1 lemon
  • For the cider gravy:

  • 2 tbsps butter
  • 2 tbsps plain flour
  • 250ml apple cider
  • 250ml chicken stock
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Mashed sweet potatoes, pork chop with cider gravy, sauteed apples and onions

For the pork chops:
1) Season chops with salt and pepper. Heat 1 tbsp extra-virgin olive oil in a large frying pan over medium-high heat.

2) Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm.

For the Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please mashed sweet potatoes:
1) In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.

2) Drain cooked sweet potatoes and return pan to the heat.

3) Melt 2 tbsps butter and combine with marmalade and stock. Add potatoes and Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please mash , season with salt and pepper.

For the sauteed apples and onions:
1) Heat 1 tbsp extra-virgin olive oil in a large frying pan over medium-high heat.

2) Add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes.

3) Douse with juice of a lemon and remove onions and apples to a bowl; keep warm.

For the cider gravy:
1) Add 2 tbsps of butter to the fryin pan, melt then Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in plain flour. Cook for 1 minute then Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in cider and stock. Season the gravy with salt and pepper.

2) Thicken the gravy, 4 to 5 minutes over medium-low heat.

3) Serve Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chop covered with apples and onions, gravy poured down over top, sweet potatoes alongside.