Tuesday, March 6, 2012

Pork Chop: The Sequel.

Chicken is an amazing vehicle for flavor. It is truly universal. Eventually chicken is just chicken, though. Fortunate for us there are MANY flavor vehicles out there. Some of my favorites are pork chops and sweet potatoes. Really, any potato works, but sweet potatoes have tons of health benefits.

Last night I made an amazing pork chop dinner. (Pork Chops and Rice? Or More!) Lightning doesn't always strike twice, and I'm afraid the same meal would not have made such a good impression again tonight. So, how to repurpose?

After a brief perusal through the kitchen, I found a sweet potato and half an overripe avocado.

Strictly speaking, cooking an avocado is baaaad. Why? A cooked avocado is somewhat of a flavor void. Much like chicken. And pork chops. And sweet potatoes. See where I'm going with this? Cooked avocados leave you tons of flavor options! Sooo....

Pork Chop Stuffed Sweet Potato with Garlic Avocado Aioli

Sliced Pork Chop
Baked Sweet Potato (to save time I steamed mine in the microwave!)
1/2 Avocado
1/2 tsp Minced Garlic
Squeeze of Lemon
Salt EVERYTHING to taste! (It is important to lightly salt each component of a dish...even distribution. You end up using much less than if you try to salt it all at the end, and it tastes better!)

The only part that really requires directions is the aioli and it is very, very simple! I sauteed the avocado in a small saucepan over medium heat, mashing along the way, until it was soft and heated through. At this point you could add any flavors that you might normally pair with butter or mayonnaise. I used minced garlic and just a little lemon juice for acidity. The creamy, oily texture of the avocado reminded me of an aioli!

For a first attempt, it came out delicious!

What else could you do with leftover avocado? Any other spreads or sauces in mind?

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