Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Pre-heat oven to 345ºF. Wash and dry all produce. Remove rosemary from stem; discard stem and mince leaves. Cut potatoes in quarters, then slice into ½" pieces. Remove bacon from package, rinse and pat dry, then dice. Remove pork chops from package, rinse and pat dry.

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Step 2: COOK POTATOES

Place potatoes in medium pot over medium heat. Cover with water by 2", bring to a boil and reduce to a simmer. Cook 15-20 min until potatoes are soft. While potatoes are cooking, begin cooking bacon (Step #3). Reserve ¼ cup potato water, drain potatoes and return to pan.

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Step 3: COOK BACON

Place bacon in medium sauté pan over medium heat. Cook stirring constantly until crisp and brown, about 4-5 min. Remove from pan using a slotted spoon and place on a paper towel to drain excess fat. Discard bacon fat from pan, reserving 1 tsp. in the pan.

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Step 4: SEAR PORK CHOPS

Season pork chops with a pinch of salt and pepper. Return previously used sauté pan to heat and sear pork chops until golden brown, about 2-3 min per side. Turn heat off, transfer pork chops to a foil-lined baking sheet and bake 10-12 min. While pork is baking, start making mustard sauce. Without cleaning the sauté pan add Dijon mustard, rosemary, ¼ cup reserved potato water and half of the half & half. Mix using a whisk until incorporated, bring to a simmer and cook stirring constantly for 3-4 min until reduced and beginning thicken, remove from heat. The USDA recommends cooking salmon to an internal temperature 145ºF.

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Step 5: MAKE THE STOEMP

Mash potatoes using a potato masher or spoon until soft, add remaining half & half, and a pinch of salt and pepper. Mix to incorporate, add bacon pieces and spinach mixing until spinach has wilted and bacon is evenly distributed.

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Step 6: PLATE YOUR DISH

Divide stoemp between two plates, place one pork chop on each plate and top with mustard sauce until covered. Enjoy!