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For The Pork Chops

2 x Bone In Pork Chops, 2”- 21/2” thick- salt and pepper

2 count E.V.O.O.


Sweet Potato and Apple AuGratin

4 Sweet Potatoes, peeled and sliced ¼ in thick

3 Granny Smith Apples, peeled and sliced very thin

1 ¼ c. Brown Sugar

8 T. Whole butter

1 tsp. cinnamon


Raisin Chutney

6 oz. Raisins

Water to cover

2 ½ T. Honey

3 T. Panang Curry Paste

2 Capfuls Apple Cider Vinegar

¼ tsp. Cardamom

¼ tsp. Coriander, ground

1 Finely Chopped Habanero

For The Veal

Heat oil in hot sauté pan until smoking. Add Chop and pan sear, turning when caramelization occurs. Turn over and finish in pan


For The AuGratin

-Steam sweet potatoes until done, cool

-Spray 9x11 pan with non stick pan spray, layer potatoes, brown sugar, butter, cinnamon and apples. Repeat until all gone, then sprinkle a bit of cinnamon on top.

-Cover and bake until apples are tender 350 degrees.


For The Raisin Chutney

Place raisins in sauce pan with enough water to cover, and bring to a simmer. Add all other ingredients and continue to simmer until all the flavors come together.