Ancho Chili Pork Chop with Lime Basil Cream Sauce & Garlic Mashed Potatoes
Serves 2
For the Ancho Chili Pork Chops:
1 Tbsp. Ancho Chili Powder
1/2 Tbsp. Garlic Powder
1 Tsp. Annatto Powder
1/4 Tsp. Sea Salt
1/4 Tsp. Black pepper
2 Bone-In Pork Chops, about 1" thick
1 Tbsp. Olive Oil
Preheat oven to 350 degrees. Combine all spices. Generously season all sides of pork chops with seasoning. Heat oil in cast iron to high. Place pork chops in cast iron and sear on both sides until beginning to caramelize, about 3 minutes on each side. Place in oven for 15-17 minutes until cooked through. Meanwhile, prepare basil & lime cream sauce and mashed potatoes.
For the Garlic Mashed Potatoes:
1 Large Russet Potato, Cubed
3 Tbsp. Butter
1/3 C. Heavy Cream
1/2 Garlic Clove, Minced (reserve half for sauce)
Fill a medium sized pot with water and a pinch of salt. Add potatoes. Bring water to a boil and cook potatoes until soft and can be easily poked through with a fork, about 15 minutes. Remove from heat and mash. Place back on stove at low heat to allow to dry out. In a small pot, melt butter with cream and stir in garlic. Slowly stir cream mixture into mashed potatoes.
For the Lime Basil Cream Sauce:
1/2 C. Fresh Basil
1/2 Tbsp. Fresh Lime Juice
1 Tbsp. Olive Oil
1/2 Garlic Clove
1/2 Tbsp. Grated Parmesan Cheese
Salt, to taste
1/3 C. Heavy Cream
Place basil, lime juice, olive oil, garlic, Parmesan cheese, and salt into food processor. Pulse until smooth. Heat cream on medium-low. Allow to simmer for 5 minutes before adding the cream to the food processor. Pulse a few more times. Serve over pork.
For the Ancho Chili Pork Chops:
1 Tbsp. Ancho Chili Powder
1/2 Tbsp. Garlic Powder
1 Tsp. Annatto Powder
1/4 Tsp. Sea Salt
1/4 Tsp. Black pepper
2 Bone-In Pork Chops, about 1" thick
1 Tbsp. Olive Oil
Preheat oven to 350 degrees. Combine all spices. Generously season all sides of pork chops with seasoning. Heat oil in cast iron to high. Place pork chops in cast iron and sear on both sides until beginning to caramelize, about 3 minutes on each side. Place in oven for 15-17 minutes until cooked through. Meanwhile, prepare basil & lime cream sauce and mashed potatoes.
For the Garlic Mashed Potatoes:
1 Large Russet Potato, Cubed
3 Tbsp. Butter
1/3 C. Heavy Cream
1/2 Garlic Clove, Minced (reserve half for sauce)
Fill a medium sized pot with water and a pinch of salt. Add potatoes. Bring water to a boil and cook potatoes until soft and can be easily poked through with a fork, about 15 minutes. Remove from heat and mash. Place back on stove at low heat to allow to dry out. In a small pot, melt butter with cream and stir in garlic. Slowly stir cream mixture into mashed potatoes.
For the Lime Basil Cream Sauce:
1/2 C. Fresh Basil
1/2 Tbsp. Fresh Lime Juice
1 Tbsp. Olive Oil
1/2 Garlic Clove
1/2 Tbsp. Grated Parmesan Cheese
Salt, to taste
1/3 C. Heavy Cream
Place basil, lime juice, olive oil, garlic, Parmesan cheese, and salt into food processor. Pulse until smooth. Heat cream on medium-low. Allow to simmer for 5 minutes before adding the cream to the food processor. Pulse a few more times. Serve over pork.
