Smoked Pork Chops and Mustard Mash

01/01/11

Looks strange, doesn't it?  It's difficult to believe that we've quietly slipped into the next decade with no special fanfare or hoopla.  The 21st Century is 1/10 over.  Yes...it's true.  I tried to recalculate the numbers but I just kept coming back to the same answer.  One tenth gone.  Lots of good things happened in the first decade - graduations, grandchildren, a new business, but there were some life changing terrible things as well. I pray we never go through another day like 09/11, ongoing wars,  or experience a natural disaster that has the potential of changing life for millions of people.  I'm happy to move on to the second decade of this century with high hopes for good things to come.  I fervently pray for good health, happiness, peace and prosperity for us all in the coming year.

So...moving on.  I'm still not back in the kitchen as usual and will be looking for good, easy meals for a few more days.  I stopped by my local German market to buy some Black Forest Ham and purchased several of their delicious pork chops that they smoke right on the premises.  All of their meats are wonderful but these chops are my favorite and are made to serve with Ina's potatoes.

Ina' Recipe for Mustard Mash from "How Easy Is That?"

2 pounds Yukon Gold potatoes, peeled and quartered (Ina likes to mash Yukon Gold but I prefer russets)

Kosher Salt

4 tablespoons unsalted butter

1/2 cup whole milk

4 ounces creme fraiche (I used sour cream)

2 teaspoons Dijon mustard

2 teaspoons whole-grain mustard

1 teaspoon dry mustard

1 teaspoon freshly ground black pepper

Place the potatoes in a large saucepan with 1 tablespoon salt and enough water to cover the potatoes. Bring to a boil and simmer for 20-25 minutes, until the potatoes are very tender.  Drain the potatoes in a colander and return them to the saucepan.  Add butter, milk, and creme fraiche and beat the potatoes in the pan with a handheld mixer until very smooth and creamy.  Add a little extra milk if they are too stiff.  Mix in the mustards,salt to taste, and pepper.  Place the potatoes in a heat-proof bowl set over simmering water and keep hot up to 30 minutes, until ready to serve.  Add more hot milk if they get too thick.

Ina serves these potatoes with sausages and they would be fantastic with baked ham as well.  They look innocent on the plate but they pack a flavor wallop that you will love.  I hope you will try this wonderful recipe  along with all the other recipes in her great new book.