Pork Chops, Brussel Sprouts, and Sweet Potatoes

Tonight Dan & I shared the load in the kitchen, with Dan creating a delicious dessert from sweet potatoes, coconut, and brown sugar, and me focused on pan seared pork chops and bacony Brussels sprouts.

The pork chops I simply seasoned with salt & pepper, then seared in a hot pan with a little bacon fat and let cook through. Dan was apprehensive about Brussels sprouts, but this week decided to test whether his childhood aversion had finally been outgrown. I picked an interesting recipe from Vegetable Harvest by Patricia Wells, which combined steamed Brussels sprouts with bacon and cream. I figured if he didn't like Brussels sprouts with bacon, he definitely must not like them... but it turns out he does! So we'll be able to mix them into our meal planning, which is great given that besides beets (which he doesn't like) and greens, they're one of the few local Winter veggies.

Although the recipe didn't have cooking times listed, we got the sweet potatoes (coated in a glaze of butter and brown sugar & topped with shredded toasted coconut) cooked through - and they were delicious.



Brussels Sprouts with Bacon & Cream
1 lb Brussels sprouts, trimmed
2 1/2 oz smoked bacon, rind removed, cut into 1/4-inch cubes (3/4 cup)
1/4 cup creme fraiche or heavy cream
Fine sea salt
Freshly ground black pepper

With a sharp knife, cut an X in the base of each Brussels sprout, to prevent the vegetable from falling apart while cooking. Bring 1 quart water to a simmer in the bottom of a steamer. Place the Brussels sprouts on the steaming rack. Place the rack over the simmering water, cover, and steam until the sprouts give just the slightest resistance when pierced with a sharp knife, about 7 minutes. While the sprouts are steaming, cook the bacon. In a large, skillet pan with no added fat, brown with bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer bacon to several layers of paper towel to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside. When the Brussels sprouts are cooked, add the sprouts, bacon, and cream to the skillet and heat through, about 2 minutes. Season to taste. Serve immediately.



Coconut Baked Sweet Potatoes
10 medium sweet potatoes
1/3 cup butter
3/4 cup brown sugar
1/4 up water
1/4 cup butter
1/2 cup brown sugar
1/4 cup cream
1/2 cup flaked coconut

The day before serving, cook the sweet potatoes in boiling water until almost tender (about 20 minutes). Drain, cool, peel and cut in half lengthwise. Arrange in a greased 9x13 baking dish. In a small saucepan over medium heat, melt the 1/3 cup butter, 3/4 cup brown sugar, and 1/4 cup water. Pour this over the cooked potatoes. Cover the potatoes and allow them to stand overnight. On the day of serving, preheat oven to 350 degrees. Combine 1/4 cup butter, 1/2 cup brown sugar, and 1/4 cup cream in a small saucepan and melt over medium heat until smooth. Pour glaze over potatoes. Bake to heat thoroughly. Sprinkle coconut over potatoes before serving.