Ted Mosby Porkchops + Sweet Potato Mash

Mosby was right! What’s salt and pepper without cumin?!?!

INGREDIENTS:

  • salt
  • black pepper
  • cumin
  • pork chops
  • brown sugar
  • optional: coriander seeds

Brine chops in ratio of 1 cup of water, 1 tbs brown sugar, 1 tbs kosher salt (if using table salt, reduce to 1 tsp) ~several hours. In food processor, add whole black pepper corns, cumin, and some coriander seeds. Pulse into a powder. Drain chops, pat very dry, and rub on seasoning. Heat oil/ghee (I pan fry everything in ghee. It doesn’t smoke or burn!) in a large skillet, and pan fry chops ~4 min a side, depending on thickness or until center reaches 140F*)

*USDA changed guidelines for cooking pork! Finally. No more overcooked chops. The recommended internal temperature of “cooked” pork use to be 160F, and is now 145F. So if you cook it to ~140F, your chops continue to rise in temperature after you remove it from heat.

SWEET POTATO MASH

  • 1 large sweet potato
  • ~1 tbs brown sugar/and or honey
  • 1 tsp+ butter
  • 1 pinch all spice
  • 1 pinch cinnamon
  • 1 handful of walnuts
  • 1 dash of cream/milk

Dice sweet potatoes into even sized cubes. Place in bowl and cover with wet paper towel. Microwave ~ 5min+ or until fork tender. Add a dash of milk and mash to the consistency of your liking. Mix in walnuts, butter, and season to taste.

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