Pork Chops & Brændende Kærlighed
with Bacony Onion-Topped Mashed Potatoes & Pickled Beets
- Milk
Our take on this Danish comfort classic features seared pork chops with creamy Dijon pan sauce alongside fluffy mashed potatoes topped with crispy bacon and caramelized onion, the brændende kærlighed (“burning love”) that gives this dish its name. Quick-pickled beets add tangy brightness to balance the rich, savory elements.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Bacon
12 ounce
Potatoes
1 unit
Onion
1 unit
Chicken Stock Concentrate
5 teaspoon
White Wine Vinegar
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
7 ounce
Precooked Sliced Beets
20 ounce
Pork Chops
Not included in your delivery
teaspoon (tsp)
Salt
0.56 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Peel and dice potatoes into ½-inch pieces. Halve, peel, and finely dice onion; reserve 2 TBSP (4 TBSP for 4 servings). Roughly chop parsley.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ½ cup potato cooking liquid (¾ cup for 4 servings), then drain.
Return potatoes to pot and mash with half the sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
Keep covered off heat until ready to serve.
While potatoes cook, open package of beets and drain off any excess liquid.
In a medium microwave-safe bowl, combine beets, vinegar, ½ tsp sugar (1 tsp for 4 servings), and pinch of salt. Cover with plastic wrap and microwave for 1 minute.
Carefully remove plastic wrap, then stir. Set aside to pickle, stirring occasionally, until ready to serve.
Slice bacon* crosswise into ¼-inch pieces.
Heat a drizzle of oil in a large pan over medium-high heat. Add bacon in a single layer; cook, stirring occasionally, until beginning to brown and crisp 3-5 minutes.
Stir in remaining onion and a pinch of sugar; cook, stirring occasionally, until bacon is crispy and onion is browned and tender, 3-5 minutes. Turn off heat; transfer to a plate; cover with foil to keep warm. Reserve pan.
Turn off heat; transfer bacon mixture to a plate; cover with foil to keep warm. Reserve pan.
Set aside until ready to serve.
Pat pork* dry with paper towels; season all over with salt and pepper.
Heat a drizzle of oil in pan used for bacon mixture over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly.
Transfer to a cutting board.
Heat a drizzle of oil in same pan over medium heat. Add reserved onion; cook, stirring, until softened and lightly browned, 1-2 minutes.
Stir in stock concentrate, mustard, and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer; cook until slightly reduced, 2-3 minutes.
Remove from heat; stir in remaining sour cream until combined. Taste and season with salt and pepper.
Slice pork crosswise.
Divide pork, mashed potatoes, and pickled beets (draining first) between plates in separate sections. Top potatoes with bacon and onion. Spoon pan sauce over pork. Garnish pork and potatoes with parsley.
