Pork Chops with Caramelized Onions and Potato Soufflé
This potato soufflé, although simplified with an instant potato mix, is elegant enough for company, and easy enough for a weeknight family supper. Complete the meal with buttered broccoli spears and crusty French bread.
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
- Preheat oven to 350°F (175°C)
- 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.
Recipe provided courtesy of National Pork Board.