Family time: check

Kindle Fire: check

Stepping back into this “blog”: check

merry kanishmas.

dear kreayshawn.

you have got to be the illest/most swaggiest/best person ever.

love.

franklyn.

which is just really fancy talk for AMAZING Pork Chops and Mash Potatoes.

THINGS NEEDED:

PORK CHOPS

• 4 pork chops. roughly 5oz each
• 5fl oz Butter, clarified (melted is fine)
• salt and pepper

MASHED POTATOES

• 4 potatoes
• 5oz butter
• 8fl oz cream, boiled and reduced by 1/3 (heavy cream will do)
• salt and pepper

HEAVEN SAUCE TO DROWN EVERYTHING IN

• 4tsp Vegetable Oil
• Pork chop trimmings/bones
• 1 onion, medium yellow, finely chopped
• 1 3/4fl oz white wine vinegar
• 7fl oz White Wine
• 1 tsp peppercorns, crushed
• 4tsp Dijon Mustard
• 2 1/2 oz butter

lets get cooking.

1. Preheat the oven to 300*f (150*c)
2. Peel the potatoes and cut them into quarters. Place them in a large pot of cold salted water. Bring the water to a boil over high heat and cook the potatoes until they can be easily pierced with the tip of a knife. Drain the potatoes and place them in a roasting pan, and in the oven for 5-10 minutes to dry the potatoes.
3. Press the potatoes through a food mill (or if your ghetto just simply mash them). Tast the potatoes and season accordingly. Using a rubber spoonula, work the butter into the potatoes until it is COMPLETELY MELTED. Pour in the cream slow but steady, beating the potatoes until it reaches the desired texture (smoothe..or lumpy if your weird like that)

potatoes done? check.

1. Trim the pork chops of excess fat.Pat the chops dry and season well with salt and pepper. Heat the clarified butter* in a large saute pan over high heat. Place the chops in the pan (listen for the sizzlee). Basting them often with the butter, saute the meat on both sides until cooked and golden in color. Transfer the pork chops onto a wire rack to rest.

*melt butter in a pot, and skim off the nasty little foam that foams ontop. repeat until the butter is CLARIFIED. whala!

pork chops? finished.

1. In the pan that the chops were cooked in heat the oil and saute remaining pork trimmings/bones until they are deep in color. Pour any excess fat out of the pan and saute the chopped onion until golden brown. Deglaze with the white wine vinegar and reduce until ITS DRY. Wet with the white wine (not vinegar) and add the peppercorns. Reduce by half. Simmer gently for 10 minutes and set aside.

amazing sauce to soak everything in? done.

PLATING

mound the potatoes in the middle of a hot serving dish (plate) and arrange chops on either side. Coat in the “heaven sauce” and decorate with fresh parsely!

maybe i should shoudn’t tell my mom..