Atlantic Ave Magazine - January 2020
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dining | RECIPE<br />
Photo by melissa korman | By Arnold Dulcios, chef<br />
Grilled Seasoned Pork Chops<br />
with Garlic Mashed Potatoes<br />
ingredients (serves 4)<br />
4 Cloves Garlic Minced<br />
Red Bliss Potatoes<br />
2 Cups Fresh Spinach<br />
2 Bone in Pork Chops<br />
2 oz Fresh Chopped Cilantro<br />
2 oz Diced Scallions<br />
1 Slice Roasted Red Pepper Diced<br />
Salt and Pepper<br />
Olive Oil<br />
directions<br />
Cut potatoes in half and boil them in salted water until tender. Sauté<br />
two cloves of garlic in one tablespoon of olive oil. Mash potatoes<br />
with sautéed garlic and salt and pepper to taste.<br />
Take remaining garlic and sauté in two tablespoons of olive oil. Add<br />
spinach and cook until wilted.<br />
Rub pork chops with olive oil and season with salt and pepper.<br />
Grill four minutes each side then place chops in 350-degree oven<br />
until temperature reaches 165 degrees.<br />
Top pork chops with cilantro, scallions, and red pepper.<br />
Serve with mashed potatoes and spinach.<br />
COPYRIGHTED<br />
ellie’s 50’s diner<br />
2410 n. federal hwy.<br />
delray beach<br />
561-276-7716<br />
www.elliescatering.com<br />
112 | january <strong>2020</strong> | www.<strong>Atlantic</strong><strong>Ave</strong><strong>Magazine</strong>.com
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