Pork and Taters

 Note:  Picture added to bottom of post.  
 
Here are the recipes I made for Wed dinner. I've made the chops before and they were just as yummy. The mashed potato variety was a new recipe. I really didn't miss the butter. However, I wished I had boiled them in chicken stock for more flavor. Next time. I'm trying to cook at least three nights a week and have left overs on the other nights. We'll see how it goes. I love trying out new recipes and have a bunch saved up. It helps that my mom will eat whatever I give her!!

Maple-Glazed Pork Chops

4 tsp chili powder
1 tsp kosher salt
6 (10-oz) center cut bone-in pork chops, about 1-inch thick (I doubt mine weighed this much)
2 Tbsp olive oil (I used spray)
3 Tbsp balsamic vinegar
1/2 cup butter maple syrup (Substitution idea: we only have sugar-free syrup so I added 4 tbsp butter)
1/2 cup chicken stockl
Pecans, toasted and chopped, optional (I opted out)

In a small bowl, combine chili powder and salt. Sprinkle evenly over both sides of chops.

In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and cook until brown, about 2 min per side. Reduce the heat , and cook until desired doneness.

In a small skillet, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 min. (Note: I reduce the vinegar, add the other ingredients and then transfer to the skillet with the pork chops. I let it thicken while the chops simmer in the sauce. )

Garnish with pecans and serve!


Mascarpone Mashed Potatoes

1 1/2 pounds potatoes (red, Yukon, etc), cubed and peeled (I love peels)
1/3 cup milk
3 Tbsp mascarpone cheese
1/2 tsp salt

In a large saucepan, cover potatoes and bring to a boil. Reduce heat and simmer 15 min or until tender. Drain and return to pan. Add milk, cheese and salt. Mash to desired consistency.

Enjoy!