This potato “soufflé”,
although simplified with an instant potato mix, is elegant enough
for company, and good enough for a weeknight family supper. Complete
the meal with buttered broccoli spears and crusty French bread.
Pork Chops
with Caramelized Onions and Potato Soufflé
- 4 boneless pork loin chops,
1-inch thick
1 3/4 cups water
1/2 cup milk
1/2 teaspoon dry mustard
1/8 teaspoon cayenne
1/2 of a (7.6-ounce) package roasted garlic mashed potato mix
(4-serving size packet)
- 1 cup (4 ounces) grated
Swiss cheese
2 tablespoons snipped parsley
2 eggs whites
1/4 teaspoon cream of tartar
2 large onions, thinly sliced and separated into rings
5 teaspoons olive oil
2 teaspoons granulated sugar
Salt and pepper, to taste
- Heat oven to 350 degrees
F.
- Combine water, milk, mustard
and cayenne in saucepan; bring to boiling. Stir in 1 packet of
potatoes and 1 packet seasoning mix; mix well. Remove form heat,
stir in Swiss cheese and parsley.
- Beat egg whites and cream
of tartar until stiff peaks form. Carefully fold into potato
mixture, trying to keep mixture as fluffy as possible. Pour into
a 6-cup soufflé dish. Bake for 45 minutes.
- Meanwhile in large skillet
cook onions in 3 teaspoons olive oil over medium heat until tender,
about 8 minutes. Sprinkle with sugar, salt and pepper. Continue
cooking and stirring until very tender and caramelized, about
12 minutes. Remove onions and keep warm.
- Wipe skillet with paper
towel; heat remaining 2 teaspoons olive oil over medium high
heat and brown chops, about 5 to 6 minutes per side. Serve pork
and onions with potato soufflé.
Makes 4 servings.
Wine suggestion: Serve
with a chilled Gewurztraminer or Riesling.
Nutrition Facts
Calories 510 calories
Protein 39 grams
Fat 12 grams
Sodium 340 milligrams
Cholesterol 75 milligrams
Saturated Fat 3 grams
Carbohydrates 60 grams
Fiber 5 grams
Recipe provided courtesy
of Pork, The Other White Meat.
