Vol. X No.5 - February 25 - March 4, 2011



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Updated by Saichon Paewsoongnern


EATING OUT
 
 

Pork chop with garlic-olive oil mashed potatoes

A hearty and an inexpensive meal. One of the secrets in this recipe is in the marinade process. This is best done in a ‘zip-lock’ plastic bag in the refrigerator and overnight is perfect. The original recipe does say at least four hours, but experience (the best teacher) says that up to 24 hours is even better. Remember that when grilling pork do not overcook as it is easy to make the meat very tough.
 

BIngredients                          Serves 2
Centre cut pork chops                       700 gm
Garlic, puree                                    8 cloves
Olive oil                                          4 tbspns
Potato peeled, large                                   2
Butter                                             2 tbspns
Chopped herbs
(basil, rosemary, parsley and thyme) 2/3rd cup
Thickened cream                            2 tbspns
Salt and pepper to taste

Cooking Method

Marinate the pork chops in a little olive oil with the chopped herbs for at least 4 hours, up to 24 hours.
Grill the pork chops (or BBQ over charcoal), seasoning with salt and pepper.
To make mashed potatoes, boil till soft, then mash with fork or potato masher, folding in the olive oil, thickened cream, garlic puree and adjusting seasoning to taste.
To serve, place the mashed potato on the plate and putting the pork chop on top, push it firmly into the potato.



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