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
Preheat oven to 400º F, and place 2 sheet pans in oven to heat.
Trim any fat from pork chops and pat dry.
Mix together cheeses, sun-dried tomatoes, 1 teaspoon Creole Kitchen, and 1 tablespoon Mambo Italiano. Set aside.
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.
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.
Toss tomatoes with another 1 teaspoon olive oil, 1/2 tablespoon Mambo Italiano, and 1 teaspoon Creole Kitchen. Set aside.
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.
While pork chops are searing, prepare Mambo Parmesan Crunch.
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.
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.
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.
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
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
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!