Headstart Gourmet Durham NC 919.824.3993 copyright 2008 Headstart Gourmet LLC
Serves 4
• 4 tbs dried cranberries
• 8 oz fresh green beans
• 2 large sweet potatos
• 2 large Yukon gold potatos
• ½ cup half and half
• 2 tbs olive oil
• salt and pepper
• 4 oz Raspberry Honey Mustard
Beurre Rouge
Wine pairing:
pinot noir
Total time: 30 minutes
1. Sprinkle pork chops with salt, pepper, and 1 tbs olive oil.
2. Peel and dice potatoes, add them to a medium pot of well-salted cold water. Bring water to a boil to cook potatoes until fork tender – about 25 minutes – which should be enough time for the next 2 steps.
3. While the potatoes are cooking, blanch the beans (add the beans to boiling water for about one minute, Drain the beans, and submerge them in ice water to stop the cooking.
4. Grill pork chops over high heat and low flame to desired temp (well done is 160 degrees). TIP - Rotating the chops 90° on each side while grilling can achieve the desired grill mark pattern. Rest the chops for 10 minutes before cutting.
5. Drain potatoes, add the half and half, and mash.
6. Sauté the cranberries and blanched beans in the remaining for about minute – just to heat through. Season with salt and pepper.
7. Arrange all the components on a plate as artfully as you like.
8. In a small sauce pan over low heat, whisk the Raspberry Honey Mustard Beurre Rouge until it is smooth (less than one minute).
9. Pour the sauce over the meal and enjoy!
