I have been planning to make latkes, or potato pancakes, for a while now, ever since I saw a recipe for them in a Cooking Light issue. But I needed a main dish, so how would I incorporate it? This plate is my answer. Every bite was perfect, in my humble opinion! Simple, beautiful, and delicious!
PORK CHOP WITH JALAPENO & LEEK LATKES, HERBED SOUR CREAM, & GARLIC-ROASTED CARROTS
4 pork chops, pan-seared and salted to taste
9-10 carrots, size as pictured
2 cloves garlic, finely grated
3 cups potatoes, grated and drained
1 jalapeno, diced
2 leeks, thinly sliced
1/4 cup flour
olive oil, for frying
½ cup sour cream
2-3 tablespoons lemon juice
¼ cup diced Italian parsley
Arrange carrots on a baking sheet, and grease each one with a bit of olive oil. Scatter grated garlic over the top and bake for 20-25 minutes at 350 degrees.
In a large bowl, combine potatoes, jalapeno, leeks, flour, and egg. Fry ¼-cup portions of the mixture (be sure to flatten them a bit) in a skillet over medium-high heat, using about 2 tablespoons of olive oil at a time. You can probably fit three into the skillet at a time. Drain on paper towel and salt to taste.
Blend sour cream, lemon juice and parsley. Refrigerate until ready.
Plate pork chop, latke, sour cream and carrots. Enjoy!
(I also drizzled the plate with some oil from a jar of sun-dried tomatoes...)
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg