"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 02-13-2010, 08:51 AM   #1
Assistant Cook
Join Date: Feb 2010
Posts: 39
What type of pork chops for sweet mashed potatoes?

Hello all,
I'm new here and admittedly a terrible cook. I work for my dad at his bar and have to cook specials, which is extremely difficult for me. Anyhoo, I've decided to make pork chops for Monday's special with sweet mashed potatoes. I have a recipe for the latter (which uses sweet potatoes, milk, butter, honey, and brown sugar) but I don't know what type of pork chop would go best with this.

What I have to work with is a boneless pork tenderloin. Normally, I dip each chop into flour, then an egg mixture, then into bread crumbs seasoned with oregano, salt, and pepper. I then brown them in a buttered pan, and finish in the oven (our oven is awful by the way). I then top with gravy. I'm just not sure if this type of pork chop will work with sweet mashed potatoes or if there is something else I could try. I don't mind trying new things, but when I wander into unfamiliar territory I'm more likely to screw up, culminating in me feeling like crap!

Any suggestions?? As well, what's the difference between Red yams and Golden yams? Yams are sweet potatoes, right? Which should I get for my recipe? I checked out the local supermarket and that's what I could find...

Thanks all!


Jared_mizanin is offline   Reply With Quote
Old 02-13-2010, 09:55 AM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,458
For boneless pork tenderloin, you could just grill it and serve it sliced with the mashed sweet potatoes on the side.

You could also slice the tenderloin, pound it out to a cutlet, then bread it and fry it. If the patrons require gravy, you can do that too.

Try some cinnamon in the potato. Also, both honey and brown sugar may be too much.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-14-2010, 02:53 PM   #3
Executive Chef
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,835
The pork should be kept very simple when serving with sweet potatoes to provide the needed contrast of flavors. Roasted with pan sauce or gravy is a great way to bring out the flavors of both.
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 02-18-2010, 11:00 PM   #4
tzakiel's Avatar
Join Date: Dec 2008
Posts: 99
I would brown the tenderloins (perhaps with garlic confit and bacon tied between them), then roast them until just barely done, make the drippings in the pan into a delicious pan sauce.
tzakiel is offline   Reply With Quote
Old 03-02-2010, 09:28 PM   #5
Assistant Cook
Join Date: Nov 2009
Location: Midwest
Posts: 21
Are you using a boneless pork loin or a pork tenderloin? Big difference in moisture when cooked.
LLCEC is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:01 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.