Caraway Pork Chops with Bacon-Mustard Potato Salad
By Alli BerkeyPublished on December 14, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
2 pounds Yukon Gold potatoes, peeled, halved, and sliced ¼ inch thick2 tablespoons white wine vinegar Salt and pepper 4 (6- to 8-ounce) boneless pork loin chops, ¾ to 1 inch thick, trimmed1 teaspoon caraway seeds 4 slices bacon, cut into ½-inch pieces¼ cup finely chopped cornichons 2 tablespoons whole-grain mustard 2 tablespoons minced fresh chives 2 tablespoons extra-virgin olive oil
Instructions
- Combine potatoes, 1 tablespoon vinegar, and 2 teaspoons salt in large saucepan and cover with water by 1 inch. Bring to boil over high heat, reduce heat to medium, and simmer until potatoes are tender, about 12 minutes. Reserve ¼ cup cooking liquid, then drain potatoes and transfer them to bowl.
- Meanwhile, pat pork dry with paper towels, sprinkle with caraway seeds, and season with salt and pepper. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, about 6 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in skillet.
- Return skillet to medium heat and add pork. Cook until well browned and meat registers 140 degrees, about 6 minutes per side. Transfer pork to plate and tent with foil. Stir cornichons, mustard, chives, oil, bacon, reserved cooking liquid, and remaining 1 tablespoon vinegar into potatoes. Season with salt and pepper to taste. Serve pork with potato salad.
Time
30 minutesYield
Serves 4Ingredients
2 pounds Yukon Gold potatoes, peeled, halved, and sliced ¼ inch thick
2 tablespoons white wine vinegar
Salt and pepper
4 (6- to 8-ounce) boneless pork loin chops, ¾ to 1 inch thick, trimmed
1 teaspoon caraway seeds
4 slices bacon, cut into ½-inch pieces
¼ cup finely chopped cornichons
2 tablespoons whole-grain mustard
2 tablespoons minced fresh chives
2 tablespoons extra-virgin olive oil
Ingredients
2 pounds Yukon Gold potatoes, peeled, halved, and sliced ¼ inch thick
2 tablespoons white wine vinegar
Salt and pepper
4 (6- to 8-ounce) boneless pork loin chops, ¾ to 1 inch thick, trimmed
1 teaspoon caraway seeds
4 slices bacon, cut into ½-inch pieces
¼ cup finely chopped cornichons
2 tablespoons whole-grain mustard
2 tablespoons minced fresh chives
2 tablespoons extra-virgin olive oil
Ingredients
2 pounds Yukon Gold potatoes, peeled, halved, and sliced ¼ inch thick
2 tablespoons white wine vinegar
Salt and pepper
4 (6- to 8-ounce) boneless pork loin chops, ¾ to 1 inch thick, trimmed
1 teaspoon caraway seeds
4 slices bacon, cut into ½-inch pieces
¼ cup finely chopped cornichons
2 tablespoons whole-grain mustard
2 tablespoons minced fresh chives
2 tablespoons extra-virgin olive oil
Why This Recipe Works
The bacon does double duty; the crispy pieces flavor the potato salad, and we sear the chops in the rich rendered fat.
Instructions
- Combine potatoes, 1 tablespoon vinegar, and 2 teaspoons salt in large saucepan and cover with water by 1 inch. Bring to boil over high heat, reduce heat to medium, and simmer until potatoes are tender, about 12 minutes. Reserve ¼ cup cooking liquid, then drain potatoes and transfer them to bowl.
- Meanwhile, pat pork dry with paper towels, sprinkle with caraway seeds, and season with salt and pepper. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, about 6 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in skillet.
- Return skillet to medium heat and add pork. Cook until well browned and meat registers 140 degrees, about 6 minutes per side. Transfer pork to plate and tent with foil. Stir cornichons, mustard, chives, oil, bacon, reserved cooking liquid, and remaining 1 tablespoon vinegar into potatoes. Season with salt and pepper to taste. Serve pork with potato salad.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments