Mississippi Roads host Walt Grayson joins Chef Rob in the kitchen for pan seared pork chops with potatoes au gratin and a yummy radish salad. We head over to Vardaman Sweet Potatoes, the sweet potato capitol of the world, and Registered Dietician Rebecca Turner shares new possibilities for potatoes.
Pork Loin Chops with Healthy Potato Au Gratin & Radish, Onion and Cucumber Salad
2 servings
Pan seared chops seasoned with no-salt onion, garlic and pepper spread with fat-free cream cheese potatoes and marinated salad
PORK CHOP
INGREDIENTS
Zero fat cooking spray
1- 5oz pork loin chop trimmed of all extra fat
1 tsp white pepper
1 tsp black pepper
1 tsp garlic powder (no salt)
1 tsp onion powder (no salt)
PREPARATION
Mix all seasoning together. Lightly dust chop on both sides, (reserve 1 tsp mixed seasoning for potatoes au gratin) and place in hot pan with zero fat spray. A small 5oz chop should be thin and will cook in 3-4 minutes per side over medium high heat.
POTATOES AU GRATIN
INGREDIENTS
Zero fat cooking spray
4 oz or 2 small red potatoes, thinly sliced
2 tbsp fat-free cream cheese
1 tbsp skim milk
1 tsp white seasoning (from episode #310)
1 tbsp diced parsley
2 tbsp fat-free cheddar cheese shredded (can use sliced cheese and simply slice fine)
1 tsp golden ground flax seed
PREPARATION
Place zero fat spray in pan and lightly brown potatoes. Cook untill tender. Add milk, cream cheese and seasoning and cook untill creamy. Place potatoes in small casserole pan and top with cheddar cheese, parsley and flax seed then placed under broiler until cheese has melted and lightly browned.
RADISH, ONION AND CUCUMBER SALAD
INGREDIENTS
2 tbsp sliced radishes
2 tbsp red or yellow onion, julienne
2 tbsp cucumber cored and sliced
1 tsp diced cilantro
1/2 lemon juice fresh
1 tbsp apple juice
1/2 tsp black pepper
PREPARATION
Mix all ingredients in bowl and refrigerate untill time to serve. Serve alongside pork chop and potatoes au gratin.
