The PERFECT Date Night Meal At Home! | Kitchen Serious

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken breasts are leaner and often less expensive than pork chops.

Make a quick brine for the pork chops and soak them for about 3 hours.

Peel the potatoes and soak them in water to remove starches.

After soaking, drain the potatoes and place them in a pot with fresh water and garlic (about 6-7 cloves).

Bring the pot to a heavy simmer and cook until the potatoes are fork tender, about 20 minutes.

Melt 5 tablespoons of butter and 1/2 cup of milk in a separate pot.

Drain the potatoes and incorporate the melted butter and milk mixture into them.

Add 1/4 cup of sour cream and 1/4 cup of parmesan cheese to the potatoes, then taste and add salt as needed.

In a medium pot, melt 2 tablespoons of butter and add 1 tablespoon of diced shallots, cooking until softened.

Add 2 tablespoons of flour to the shallots and cook for about a minute, then add 1 cup of milk to create a thick sauce.

Stir in a dash of nutmeg and cayenne, and add about 6 cups of loosely packed baby spinach, cooking until wilted.

Prepare the pork chops by making slits on the sides to prevent curling during cooking.

Dredge the pork chops in a mixture of 1/2 cup flour, 1/2 cup cornstarch, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon paprika, a dash of cayenne, and a dash of cinnamon.

Preheat the oven to 400°F and heat a stainless steel or cast iron pan.

Add oil to the pan and wait for it to become viscous before adding the pork chops.

Sear the pork chops without touching them until a crust forms, then flip and repeat on the other side.

If the chops are thick, transfer them to the oven to finish cooking to an internal temperature of 140°F.

Let the pork chops rest for about 10 minutes after cooking.

Make the pan sauce by adding a pad of butter, 1/4 cup of shallots, fresh thyme, and a tablespoon of capers to the pan.

Add a shot or two of brandy and cook for about a minute before adding 3/4 cup of heavy cream and a touch of dijon mustard.

Simmer and reduce the sauce until it coats the back of a spoon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens