Creative Cooking with Southern Flair!
Pork Chop Surf & Turf
w/ Creamy Dijon Shrimp
Ingredients
Dijon Sauce
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 teaspoon white wine vinegar
1/2 teaspoon low sodium soy sauce
1 teaspoon sugar
1/4 teaspoon ground fennel seed
1/8 teaspoon pepper
Roasted Potatoes
4 medium sized gold potatoes
Preferred cooking oil
Salt & pepper
Parchment paper
Pork Chops
2 thick cut (1.5-2 inches) boneless pork chops
Preferred cooking oil
Salt & pepper
Oven safe, heavy-bottom pan or cast iron skillet
Oven proof meat thermometer
Shrimp
Preferred cooking oil
1 large shallot sliced into rings
10 large shrimp, peeled & deveined
2 tablespoons unsalted butter
3/4 teaspoon minced garlic
Salt & pepper
Freshly chopped, flat leaf parsley
Directions
Dijon Sauce
Whisk all ingredients together and set aside.
Roasted Potatoes
Preheat oven to 425F.
Scrub potatoes, pat dry and slice potatoes into 1/2 inch thick rounds. Add to a bowl , drizzle with olive oil, season with salt and pepper and arrange onto the baking sheet lined with parchment paper. Place in center of oven and roast for 12 minutes. Remove from oven and turn potato rounds over. Place back in oven for 10-12 more minutes or until browned on top. Remove from oven and keep warm.
Pork Chops
Preheat oven to 400F.
Pat dry the pork chops and season with salt & pepper. Heat a skillet over medium-high temperature and a few tablespoons of oil. Once the oil is hot/shimmering add the pork chops and sear both sides.
Insert a meat thermometer into the center of one of the pork chops and place in the center of oven. Cook until internal temperature reaches 145F-150F. Remove from oven and place pork chops with the roasted potatoes to keep warm.
Shrimp
Drizzle some oil into a skillet over medium temperature. Add the shallots and cook until softened and edges start to brown. Spoon shallots onto a small plate and add the butter to the pan. If the butter starts to burn, lift the pan off the burner to cool some. Add the shrimp and cook for about 1 minute. Add the garlic, toss and cook for 1-2 more minute or until the shrimp are opaque and have a loose C shape. Remove from heat and toss with the Dijon sauce and shallots. For each serving arrange some of the potatoes onto a plate with a pat of butter, top with a pork chop and pile shrimp on top. Finish with the parsley. Serves 2.