Baked Pork Chop w/ Bacon Potato Pancake with Toasted Corn Salsa…

August 9, 2013 at 5:13 PM | Posted in baking, greenbeans, pork chops, potatoes | Leave a comment
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Today’s Menu: Baked Pork Chop w/ Bacon Potato Pancake with Toasted Corn Salsa, and Green BeansBaked Pork Chop Potato Bacon Pancake 004



Rain and humidity, that says it all about the weather! We do need the rain though. Tried another new recipe for dinner tonight, a Bacon Potato Pancake with Toasted Corn Salsa. So for dinner tonight i prepared Baked Pork Chop w/ Bacon Potato Pancake with Toasted Corn Salsa, and Green Beans.



I purchased a package of two Pork Chops from Kroger the other day, Huge Chops! Big enough for my dinner and some leftover for Breakfast. I marinated it in J B’s Fat Boy’s Haug Waush Barbecue Sauce. I marinated the Chop in the Sauce and refrigerated it for 6 hours. I removed the Chop from the fridge and shook off any excess of the sauce and then seasoned it with McCormick Grinder Sea Salt and Grinder Black Peppercorn and then applied a light rub of McCormick Grillmate’s Applewood Rub. I then pan fried the Chop, in a Cast Iron Skillet, browning both sides then baked the Chops at 350 degrees for about 20 minutes and then flipping the Chops over and baking another 25 minutes or until temperature reads 165 degrees. The Chop came just dripping with flavor! Love those JB’s Sauces!



The Bacon Potato Pancake with Toasted Corn Salsa is another one of those keeper recipes! It turned out as one delicious side. There’s quite a few ingredients so I’ll just leave the original recipe at the bottom of the post. I found this one on the web site, which is full of great tips and recipes for Potatoes. There was an avocado Cream topping that I didn’t add, no avocados and not a huge fan of them. The Bacon Potato Pancake by itself is delicious but topped with Daisy Reduced Fat Sour Cream and the Toasted Corn Salsa it makes it special. Anyway the recipe is at the end of the post. I also had some left over Green Beans from last night that I warmed up. Quite a dinner! For dessert/snack later some Ritz Whole Grain Crackers topped with Philly Fat Free Cream Cheese.





Bacon Potato Pancake with Toasted Corn Salsa
Yield: 12 Servings
Prep Time: 1 Hours
Ready Time: 1 Hours 30 Minutes
Cook Time: 30 Minutes
This recipe, courtesy of Simply Gourmet, was part of the Amazing Appetizers Culinary Challenge at Eat, Write, Retreat.
1 ½ pounds yellow potatoes, diced, peeling optional
5 slices bacon
1/4 cup diced green onions
1/2 cup grated Gruyère cheese, grated
1 egg
1/4 cup all-purpose flour (or white rice flour for gluten free)
1/4 teaspoon pepper
1 to 2 teaspoons salt
Avocado Cream–recipe below
Grilled Corn Salsa–recipe below
In a large pot, add diced potatoes and fill with water until just above potatoes. Bring to a boil. When potatoes are done (they can be split with a fork) DRAIN the water. Let the potatoes dry out in the pot for a minute or two.

Fry up your bacon and cut into small pieces. Save the grease and use this for frying up the potato pancakes. (I always keep my bacon grease; I do have extra if I need more while frying up the pancakes.)

In a medium bowl, combine the bacon, green onion, cheese, egg, flour, salt, and pepper.

Using a potato ricer, rice the potatoes into the bowl with the other ingredients. Stir to combine. The consistency will be very thick. Use an ice cream scoop to portion the pancakes, then shape them into 2-inch disks.

Using bacon grease in a pan, fry the potato pancakes until they are golden brown. Remove them to a wire rack over paper towels.

Top with avocado cream and grilled corn salsa.

Avocado Cream (Makes 2 cups)

2 ripe avocados 1/2 lime, juiced
1/2 cup sour cream ½ teaspoon salt to
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Combine avocado, sour cream, lime juice, salt, garlic powder, and onion powder into a small bowl. Mash with fork, and then whip until smooth with a wire whisk. If you have one, you can use a food processor.

Toasted Corn Salsa

1(14.5) can yellow corn, drained well (you can also substitute fresh grilled corn)
1/4 cup chopped cilantro
2 tablespoons small-dice orange bell pepper
1/4 cup small-dice red onion
1 teaspoon light olive oil
1 lime, juiced
½ teaspoon salt

Heat a cast-iron pan until very hot. Add the corn and toast on all sides, stirring frequently so it does not burn. Remove once it has a nice brown color. In a medium bowl, add corn and the remaining ingredients. Serve hot or cold.

Calories: 209 Fat: 12g Cholesterol: 30mg Sodium: 511mg Vitamin C: 38% Carbohydrates: 22g Fiber: 3g Protein: 6g Potassium: 648mg


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