Asian Pork Chops (tofu) with Brussels Sprouts and Sweet Potato Mousseline

Yesterday when I went grocery shopping, I bought some pork chops, which I have only cooked once before. They were good the previous time, but this time I wanted to use a simple asian marinade for them, along with the tofu. Brussels sprouts are just about my favorite vegetables and so of course I had to use them (I’d eat them every meal if I knew more ways to cook them). As for the sweet potatoes…I hadn’t had any since turkey-day and so I looked through some cookbooks for a nice recipe. The New York Times cookbook, my first cookbook, had a nice mousseline and so I went with that.
The three ended up going very well together and was quite a nice tasty meal. I suppose not too healthy, with the sugar in the mousseline, but the chops were almost completely absent of fat and veggies are veggies. Hope you enjoy as a meal or each on its own with your own veggies or sides.

Sweet Potatoes Mousseline
from New York Times Cook Book
(serves 6, or here 2 with lots of leftovers)
2 lbs of sweet potatoes (4 medium)
1/2 tsp ground nutmeg
3/4 tsp salt
dash of ground cloves
1/4 cup sugar
2 Tbl butter
1 egg (beaten)
1/4 cup cream (here I used milk)
1 Tbl grated lemon rind
2 Tbl light brown sugar
Preheat Oven to 450
Boil potatoes for 20-30 minutes, or until tender. Slip of skins and mash until smooth.
Add nutmeg, salt, cloves, sugar, 1 Tbl butter, egg, milk and rinds to potatoes. Beat until fluffy.
Pour mixture into a buttered 1 quart casserole. Melt remaining butter and brush top of mixture. Sprinkle on brown sugar. Bake about 35 minutes or until brown.

Pork Chops/Tofu with Asian Marinade

(serves 2)
Half tofu block cut into slices
1 or 2 small pork center cut boneless pork chops (about 1/2 lb.)
4 Tbl Soy Sauce
2 Tbl honey
1/8 cup Chicken Stock
1/4 tsp ginger

Pat both tofu and pork chops dry. Season lightly with salt and pepper. Mix other ingredients together. Sear the pork for about 2 minutes a side, on medium heat, depending on thickness. Also cook the tofu about 2 minutes each side, on medium heat.

Set both aside. Put tofu and pork into small oven safe baking dishes and cover each with half the sauce. When sweet potatoes are about 8 minutes from being done, put both into the oven to finish cooking.
Serve immediately with brussels sprouts (below) and sweet potatoes (above).

Brussels Sprouts
(serves 2)
One bag/container or about 12 oz of loose sprouts – tip cut and sliced
2 Tbl Olive Oil
1/4 cup chicken stock
1 Tbl balsamic vinegar

Heat oil in pan. Add sprouts and season with salt and pepper, generously on the pepper. Cook until golden brown no medium heat, about 4-5 minutes. Add chicken stock and let reduce completely, about 5 minutes. Add balsamic vinegar and cook an additional minute or two. Serve immediately with sweet potatoes and pork/tofu.

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
This entry was posted in Asian, brussels sprouts, main course, pork, potato, tofu. Bookmark the permalink.

2 Responses to Asian Pork Chops (tofu) with Brussels Sprouts and Sweet Potato Mousseline

  1. Velva says:

    This meal looks fabulous! Thanks for sharing. Good luck on your blog move.

    Happy New Year!

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