Spiced Pork & Winter Hash with Brussels Sprouts, Sweet Potatoes & Apple

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 4 Boneless, Center-Cut Pork Chops
  • 11/2 Pounds Sweet Potatoes
  • 1/2 Pound Brussels Sprouts
  • 1 Apple
  • 1 Lemon
  • 1 Red Onion
  • 1 Bunch Mint
  • 4 Tablespoons Butter
  • 2 Tablespoons All-Purpose Flour
  • 1 Tablespoon Whole Grain Dijon Mustard
  • 1/4 Cup Sour Cream
  • 2 Teaspoons Pork & Hash Spice Blend (Whole Caraway Seeds, Sweet Paprika, Ground Coriander & Ground Nutmeg)

Directions

  1. Wash and dry the fresh produce. Peel and small dice the sweet potatoes. Peel the onion; cut into wedges and separate the layers. Quarter the Brussels sprouts. Core and small dice the apple. Pick the mint leaves off the stems; discard the stems. Quarter and deseed the lemon. In a bowl, combine the sour cream and the juice of 2 lemon wedges; season with salt and pepper to taste.

  2. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and slightly tender.

  3. Add the onion and Brussels sprouts to the pan of sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the apple and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add half the butter and the juice of the remaining lemon wedges; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

  4. While the hash cooks, combine the flour and remaining spice blend on a plate. Pat the pork dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned pork with the flour-spice blend mixture (tapping off any excess). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated pork and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.

  5. Add the mustard, remaining butter, 1 tablespoon of seasoned sour cream and ΒΌ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly reduced in volume. Add the cooked pork and cook, occasionally spooning the sauce on top, 30 seconds to 1 minute, or until coated; season with salt and pepper to taste. Transfer the finished pork and finished hash to serving dishes. Garnish with the mint (roughly chopping before adding) and remaining seasoned sour cream. Enjoy!

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