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Pork Chops with Creamy Mustard Sauce and Bacon-Spinach Stoemp

Juicy, seared Hidden Stream pork chops topped with a rosemary & dijon mustard sauce, served with crispy bacon and spinach mashed potatoes. 
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 710 Fat: 14g Carbs: 73g Protein: 23g

Stoemp is simply Belgian-style mashed potatoes with all kinds of goodness thrown in…and who doesn’t love that idea?! We’re serving this one with tender greens and bacon, along side seared pork chops and a tangy, flavor-packed Dijon sauce. Comfort food at its finest!

Ingredients
Dijon mustard
Rosemary
Spinach
Bacon
Yukon Gold Potatoes
Pork chops
Half & Half

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sear To cook the surface of meat very quickly with intense heat.
Simmer To stew gently below or just at boiling point.

What you need

Medium sauté pan

Medium pot

Baking dish or baking sheet

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!