Mambo Stacked Pork Chops with Roasted Potatoes and Smokey Brussels Sprouts

Updated: Jan 8

Italian Night with a Difference

By: Pam Smith, RDN


Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from August 2019 in a live recording in the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub. (Find the video at Videos > Albums > Summer 2019.) Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

A colorful meal is not only visually appealing, but it also contains a variety of nutrients and is flavorful and satisfying. - Pam Smith, RDN

Mambo Stacked Pork Chops with Roasted Potatoes and Smokey Brussels Sprouts


Yields: 4 Servings


Ingredients

  • 8 thin sliced center cut boneless pork chops (about 1 1/4 lbs.)

  • 1 cup feta cheese

  • 1/2 cup part-skim ricotta cheese

  • 2 tablespoons sun-dried tomatoes, slivered

  • 1 1/2 tablespoons P.S. Flavor!™ Creole Kitchen

  • 1 1/2 tablespoons P.S. Flavor!™ Mambo Italiano

  • 1 1/2 tablespoons extra virgin olive oil

  • 1 24-ounce bag of baby potatoes, (multi-colored, if available)

  • 1 pound Brussels sprouts, trimmed and quartered

  • 1 tablespoon P.S. Flavor!™ Smokey Southern

  • Mambo Parmesan Crunch, recipe follows

  • 1 pint cherry or grape tomatoes

  • Flat leaf parsley, finely chopped


Method

  1. Preheat oven to 400º F, and place 2 sheet pans in oven to heat.

  2. Trim any fat from pork chops and pat dry.

  3. Mix together cheeses, sun-dried tomatoes, 1 teaspoon Creole Kitchen, and 1 tablespoon Mambo Italiano. Set aside.

  4. Cut potatoes in half (or in quarters, if larger). Toss potatoes with 1 teaspoon olive oil, 2 tablespoons Mambo Italiano, and 1 teaspoon Creole Kitchen. Spread evenly onto one side of the hot sheet pan.

  5. Toss Brussels sprouts with 1 teaspoon olive oil and 1 tablespoon Smokey Southern. Add to empty part of the hot sheet pan, after giving the potatoes 3 minutes alone in the oven; they need a little longer cooking time.

  6. Toss tomatoes with another 1 teaspoon olive oil, 1/2 tablespoon Mambo Italiano, and 1 teaspoon Creole Kitchen. Set aside.

  7. Heat a large nonstick skillet over medium high heat; add ½ tablespoon olive oil and spread evenly in skillet. Lightly sprinkle both sides of pork chops with Creole Kitchen, and add to pan. Sear on one side until nicely browned; turn and sear other side. Remove from pan to cool slightly.

  8. While pork chops are searing, prepare Mambo Parmesan Crunch.

  9. Build the pork stacks by spreading 3 tablespoons of the cheese mixture on top of one chop. Sprinkle with 1 tablespoon Mambo Parmesan Crunch, and then top with another pork chop, cheese mixture, and Crunch.

  10. With a spatula, carefully transfer the pork stacks to the remaining sheet pan in the oven. Add the tomatoes to the other side of the sheet pan.

  11. Check potatoes and Brussels sprouts and remove from oven when done. Remove pork chops and tomatoes when cheese starts to bubble and brown, 4-5 minutes.

  12. To plate, place pork stack in middle of plate on a line of roasted tomatoes, with Smokey Brussels Sprouts and Mambo Potatoes to the side. Sprinkle potatoes with chopped flat leaf parsley, if desired. Enjoy!





Mambo Parmesan Crunch


Ingredients

  • 1 tablespoon extra virgin olive oil

  • 1 cup panko seasoned bread crumbs

  • 1 tablespoon garlic, minced

  • 1 tablespoon P.S. Flavor!™ Mambo Italiano

  • 1/2 teaspoon P.S. Flavor!™ Creole Kitchen

  • 2 tablespoons chopped flat leaf parsley

  • 2 tablespoons shredded Parmesan


Method

  1. In a small pan, heat the olive oil. Add the panko and cook over medium heat until brown, then add the garlic, Creole Kitchen, and Mambo Italiano, lightly sautéing. Remove from heat, and add the fresh chopped parsley and shredded Parmesan.







Grocery List


SEAFOOD 8 thin-sliced center cut boneless pork chops, about 1 1/4 lbs.

PRODUCE 1 24-ounce bag of baby potatoes (multi-colored, if available)

1 pound Brussels sprouts

1 pint cherry or grape tomatoes

1 bulb garlic

1 bunch flat leaf parsley


DAIRY 8 oz. feta cheese

4 oz. part-skimmed ricotta

Freshly shredded Parmesan cheese


MISCELLANEOUS

1 cup panko seasoned bread crumbs

2 tablespoons sun-dried tomatoes

CHECK YOUR PANTRY FOR Extra virgin olive oil


P.S. FLAVOR!™ SPICES Creole Kitchen

Mambo Italiano

Smokey Southern



Prep Sheet

EQUIPMENT 2 sheet pans

Cutting board

Chef’s knife

Measuring cups and spoons

Large mixing bowl

Small to medium mixing bowl

Mixing spoons

Large non-stick or cast iron skillet

Colander

Spatula

Tasting spoons

Plates for serving


PRE-PREPPED INGREDIENTS 1 24-ounce bag of baby potatoes, halved or quartered

1 pound Brussels sprouts, trimmed and quartered

2-3 large cloves garlic, minced

4 tablespoons flat leaf parsley, finely chopped

2 tablespoons sun-dried tomatoes, slivered


INGREDIENTS TO HAVE READY 8 thin-sliced center cut boneless pork chops

1 pint cherry or grape tomatoes, washed

8 oz. feta cheese

4 oz. part-skimmed ricotta

2 tablespoons freshly shredded Parmesan cheese

1 cup panko seasoned bread crumbs

3 tablespoons extra virgin olive oil

2 tablespoons P.S. Flavor!™ Creole Kitchen

2 1/2 tablespoons P.S. Flavor!™ Mambo Italiano

1 tablespoon P.S. Flavor!™ Smokey Southern

Wine of choice

Access a printer-friendly PDF of this recipe by clicking here. Visit the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub for cooking class videos, community, and more! Spice blends are available at the P.S. Flavor!™ shop at www.psflavor.com!




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