Mesquite Seasoned Pork Loin Chop with Mashed Potatoes & Broccoli-Cauliflower Medley

Main ingredients

1. 1 (12 oz) pkg Chef's Counter mesquite pork loin chops (marinated & ready-to-cook)
   1 (12 oz) pkg mesquite pork loin chops (marinated & ready-to-cook)
2. Signature Select/Farms Broccoli & Cauliflower Steam In Bag - 12 Oz
3. Signature Select/Farms Gold Potatoes Prepackaged - 5 Lb
   
4. Red Jalapeno Peppers Hot - 0.25 Lb
5. O Organics Cilantro Fresh 0.5 Ounce - .5 Oz
6. Lucerne Milk - Half Gallon (container may vary)

Staple ingredients

1. Lucerne Unsalted Sweet Cream Butter Quarters - 16 Oz
2. Signature SELECT Iodized Salt - 26 Oz
3. Signature SELECT Black Pepper Ground - 3 Oz
4. Signature SELECT Crushed Red Pepper - 1.5 Oz

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 3 medium yellow potatoes
  • 3 jalapeño peppers
  • 1/4 small bunch cilantro

• STEP 2

  Peel and medium dice potatoes; place in a medium saucepan and cover with hot water (from the tap). Cover and bring to a boil over high heat; once boiling, reduce to a simmer and cook until soft, 10-12 minutes.

• STEP 3

  Meanwhile, preheat a skillet over medium-high heat. Once hot, add butter and swirl to coat the bottom. Add pork, then cover and cook until seared on one side, 8-9 minutes. Flip and cook, still covered, an additional 8-9 minutes, until internal product temperature reaches 145°F on a meat thermometer. Remove to a plate and set aside to rest. (Reserve skillet for later use.)

  • 1 tsp butter, unsalted
  • 1 (12 oz) pkg mesquite pork loin chops (marinated & ready-to-cook)

• STEP 4

  While the pork is cooking, place broccoli and cauliflower in another medium saucepan; cover with hot water (from the tap), and bring to a boil over high heat. Once boiling reduce heat to medium and cook until veggies are fork-tender, 3-4 minutes. Drain and return to the pan, then add butter and spices. Stir to coat, cover to keep warm, and set aside.

  • 1 (12 oz) bag broccoli & cauliflower florets
  • 2 tsp butter, unsalted
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp crushed red pepper

• STEP 5

  When the potatoes are done, drain in a colander and return to the pan. Add milk, butter, salt, and pepper, then using a potato masher, mash until smooth. Cover and set aside.

  • 1/4 cup whole milk
  • 1 tbsp butter, unsalted
  • 1/2 tsp salt
  • 1/4 tsp black pepper

• STEP 6

  When the pork is done, wipe the skillet clean with paper towels and return to medium-high heat. Add more butter and swirl to coat the bottom. Add jalapeño peppers and cook, turning occasionally, until charred and fork-tender, about 3 minutes. Remove from heat.

  • 1 tsp butter, unsalted

• STEP 7

  Thinly slice pork.

• STEP 8

  Wash, dry, and shave cilantro leaves off the stems; discard stems and mince the leaves.

  • 1/4 small bunch cilantro

• STEP 9

  To serve, divide mashed potatoes, broccoli, cauliflower, jalapeño, and pork between plates. Sprinkle with cilantro and enjoy!