Thursday, December 20, 2012

Pork with Peppercorn Reduction, Mashed Cauliflower and Sautéed Spinach

Comfort food at its best.  I love pork with a peppercorn reduction.  Love it, love it.  And I love sautéed spinach.  But you have to add the fresh nutmeg.  FRESH.  Anyway, you won't even notice those aren't real mashed potatoes underneath.  Perfection.

2 tbsp. olive oil
1 tbsp. ghee
4 center cut pork chops, boneless, room temperature
1 tsp. cumin
salt and pepper
1 tbsp. green peppercorns, fresh, liquid removed
1/2 c. vegetable stock
1 tbsp. ghee

1 head cauliflower, stem removed and evenly chopped
1/2 c. water
1/4 c. ghee

2 large bunches of spinach
1 tbsp. olive oil
Freshly grated nutmeg

Preheat oven to 325 degrees.  Heat olive oil in large sauté pan over medium high heat.  Coat the pork in cumin, salt and pepper.  Sear each side until golden brown, only turning once, about two minutes per side.  Remove pan and place in oven to finish cooking, about 8-10 minutes depending on the thickness of your pork.

While pork is in oven, place water and cauliflower in large pan with a lid.  Heat over medium and cook until the cauliflower is tender.  Add the ghee and allow it to melt.  Place all of the liquid and cauliflower in a food processor.  Process until the mixture is completely smooth.  Salt and pepper to taste.

After the pork is done, turn off oven and place the pork on a plate with a foil tent.  Return to oven to keep warm.  Place plan back on the stove and turn up heat to medium high.  Add the stock and peppercorn, allow the stock to reduce by half.  Finish by whisking in the ghee until it is melted, salt to taste.

When the stock is reducing, heat the oil in a large pan and add the spinach, turning often until it is cooked.  Grate fresh nutmeg to finish.

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