Gastro Personal Chef Service

01/13/2014

SOUS VIDE
Slow Cooking Is Back… And It’s Better Than Ever!

Some things are just better when they’re done reeeeal slow. Food is one of them. Like many chefs out there, I have embraced the technique known as ‘Sous Vide” more and more. Funny how we think of this as a ‘modern’ way of cooking. The truth is ‘Sous Vide’ is simply a fancy name for ‘under vacuum’. Leave it to the culinary world to make things sound more expensive, right?

Anyway, cooking food at very low temperatures for extended periods of time is really nothing new. (Quick, how many Crock-Pots do you buried in that cabinet?). So what’s the difference you say? Well, Sous Vide uses a bit more science than that 1960’s crock-pot.

First, the food is vacuum sealed in plastic bags and then it is placed in a circulating pot of water. That pot of water’s temperature is controlled by an electronic device called a PID (similar to how your furnace thermostat works). BUT…. this is no ordinary thermostat. The PID’s job is to electronically switch ON and OFF the heat source for the water. A small pump circulates the water which greatly increases the ability to maintain a steady temperature. What’s ‘modern’ about this is that it enables the user to dial in an EXACT temperature of the water.

“Big Deal, That’s Just A Fancy Crock-Pot” you say, right? Here’s the really cool part…. the PID is so precise that it can maintain the water’s temperature to within 1/10th of a degree! So, I guess it’s sort of like Crock Pot cooking if it were done by Bill Ney The Science Guy.

[USELESS FACT #1: Sous Vide uses a device called an Immersion Circulator. Designed for medical science labs long long ago, some hungry laboratory nut-job in the 1960s decided to cook with it (thank you lab geek!). ‘Sous Vide’ is far more marketable a term so it wins. I mean, would YOU order the “Immersion Circulator Short Ribs”?]

So what does all this mean for your steak? Well, imagine the ability to dial in a temperature for your steak and have it cooked to that EXACT temperature! EXAMPLE: I love my steak rare. I can set the water bath temperature to stay at 127.5 degrees. And it will STAY at that temperature……no more, no less. So it is literally IMPOSSIBLE to overcook your steak… even if it sits in that water bath for 2 days! Try leaving your steak on the grill or in the oven for 2 days!

Another benefit is that the slow cooking process slowly breaks down the muscle fibers and fat within the steak. Result?.... a really REALLY juicy steak that is the same degree of doneness all the way through, NOT just in the very middle (check out the Sous Vide Vs Grilled Steak pic attached to see the difference).

“But I like Grill Marks On My Steak!”. No problem so do I!!. A great advantage to having your steak cooked to the exact internal temperature you want is that it can be very quickly seared or grilled over a hot (I mean REALLY hot) heat source to get that crust you crave. A dangerously hot cast iron pan is my choice here (set over high heat for 10 mins……be prepared for smoke!).

While they are still quite expensive ($500 and up), Immersion circulators are quickly becoming more compact and affordable to the home cook.

HOWEVER!!...if there is a will, there is a way……Chef’s are cheap by nature so did I go out and purchase one of these expensive machines?? HELL NO! The internet is full of DIY projects to get this technique in your kitchen today.

WANT TO LEARN HOW ? In my next post, I’ll show you just how to do just that without breaking the bank. STAY TUNED!

11/15/2013

Event Planner

10/15/2013

Want The Best Pork Chop Ever?....Brine Your Swine!

Pork is probably one of the hardest proteins to work with. Be it grilling, baking, or Sautéing, the (very) lean meat gives the cook an extremely small window of success.

Unfortunately, Americans have had so much dried out, overcooked pork chops put in front of them, that they've completely lost faith. I think that is a shame. A really well prepared bone in pork chop is a wonderful thing!

Truth be told, it is largely the producers fault. Over the last several decades, producers have purposely bred very lean and very clean hogs. Today's pork is as clean and healthy as ever. Unfortunately, it is also as flavorless as ever.

More recently, however, small breeders have been moving away from the big bland production methods and producing smaller, more flavorful pork. Sort of going back to the way pork SHOULD taste. Look for them on menus and give them a shot (they'll be labeled with the breeder/farm name).

But you can STILL produce a great, flavorful pork chop with the more common/everyday pork available.....how?..... Brine it!

Brining is an old chef trick that uses the science of osmosis to 'inject' the muscle tissue with moisture and flavoring. It's main ingredients are water and salt. You can also get as creative as you want with additional flavorings (I like honey and black pepper for pork).

You can get as geeky as you want by reading all about the science behind osmosis, but I'd rather just eat it. So here is the makings of a basic meat brine. You can use it for pork, chicken, turkey, or any other lean meat (red meat generally isn't brined as it has a fair amount of inter-muscular fat.....aka, doesn't need it).

HOW LONG SHOULD YOU BRINE???.... well, as little as 1hr will be noticeable, however, 4 to 8 hrs. is better (overnight is good for larger or thicker cuts). Just remember to keep the meat SUBMERGED in the brine. This is a critical make or break point!

Give it a try on your next grilled pork chop.....I promise you'll be glad you did.


All Purpose Brine (pork or chicken)
Yield: 1/2 gallon (enough to brine 4 - 6 thick chops)

Water 1/2 gallon
Kosher Salt 2.5 oz.
Honey or other Sweetener 1 oz.
Garlic, crushed 2 cloves
Shallot, sliced 1 each
Bay Leaves 4 to 6
Parsley Stems 1 oz.
Thyme Sprig 1 each
Peppercorns 1 Tbsp.


1. Combine all ingredients, brine just to a bare then simmer and then quickly turn off allow to steep and cool
2. Brine is ready to use once it is cold
3. Want the best Thanskgiving turkey ever?....brine it for about 24 to 36 hrs. You'll need about a gallon of brine.

CHEF TIPS:
1. Cool down the brine even faster by using ice for 1/4 the quantity of water in the recipe. Add the ice after you take the pot off the stove.
2. Be sure to only put the meat in the brine only after it has cooled off.

Good Luck!

….No John, it doesn't work well with Bologna

10/04/2013

Grilled Pimento Cheese Sandwiches with Bacon & Tomato

Serves 12 as dip or 6 as sandwiches

Pimiento Cheese Dip

2 cups (about 8 ounces) sharp yellow cheddar cheese, coarsely grated
2 cups (about 8 ounces) extra-sharp white cheddar cheese, coarsely grated
1 cup drained pimentos or roasted red peppers, finely chopped
1/2 cup mayonnaise
1/2 teaspoon celery salt
Salt and freshly ground pepper

12 slices sourdough bread
12 slices bacon, cooked till crisp
1 large, ripe tomato, sliced

Heat oven to 350 degrees F. Spread pimento cheese on 6 of the slices of sourdough. Top the cheese for each sandwich with 2 slices of bacon, 1 slice of tomato, then a second slice of bread.

Toast each sandwich in a large skillet over low heat till golden brown on both sides, flipping as needed. Transfer sandwiches to a baking sheet in the oven to finish warming through and melt the cheese. Serve hot.

09/30/2013

Jambalaya

As the weather gets cooler we start to crave more hearty and filling "home-style" food. For me, one of my favorites is Jambalaya.

For anyone who is not familiar, Jambalaya is Louisiana's answer to the Spanish Paella, a rich and highly seasoned one pot dish of rice, meat, and vegetables cooked in a flavorful stock.

Basically, there are two types: Creole (or RED Jambalaya) is tomato and stock based, and Cajun (or BROWN Jambalaya), which does not use tomatoes.

Being a big fan of Creole & Cajun food (similar, but not the same…… that's for a later post), I enjoy both.

However, in pre-celebration of the Saints embarrassing Miami's defense later tonight on MNF, let's stick with the Creole version more common in New Orleans.

Creole Chicken Jambalaya
10 Servings

1/2 pound Andouille sausage, medium dice
1/2 pound chicken thighs without skin, medium dice
2 cloves Garlic, chopped
3/4 whole Yellow Onion, medium dice
1 whole Green bell pepper, seeded and chopped
1 whole Red bell pepper, seeded and chopped
1 stalk Celery, medium dice
1/4 bunch Green onions, chopped
Olive oil, as needed
1 tablespoon Cajun Spice Mix (recipe follows)
1/4 pound Long grain white rice
14 fluid ounces Tomatoes , canned, diced
5 fluid ounces Chicken stock
Salt and pepper

Directions
In a large wide pot, sauté the Andouille over medium-high heat to render the fat. Remove the meat and reserve.
Add the chicken and sauté till lightly browned. Remove the meat and reserve.
Add the garlic, onions, bell peppers, celery and green onions to the fat and sauté. If there is not enough fat, add a small amount of olive oil.
As the vegetables soften, season them with a little Cajun Spice Mix.
Add the rice and toss until all the rice is coated with the fat. Add the tomatoes and their liquid and stir to combine.
Add the stock, reserved Andouille and chicken and bring to a simmer.
Cook at a low simmer until the rice is done, approximately 15 min, checking the seasoning periodically. Add more Cajun Spice Mix, salt and pepper as necessary. There should only be a little liquid left in the pan when the rice is done.

Cajun Spice Mix

1 3/4 teaspoons salt
3 1/2 teaspoons garlic powder
2 teaspoons white pepper
2 teaspoons dried ground oregano
4 1/2 teaspoons onion powder
2 1/4 teaspoons black pepper
1 teaspoon cayenne pepper
2 1/4 teaspoons dried ground thyme
1 1/4 tablespoons paprika

Combine all ingredients and mix well.

02/21/2012

2/18/12: This weekend's event was a family affair! Cocktail appetizers and dinner service for 30 adults and 9 kids. For me, all food is enjoyable, but there is a special satisfaction a chef gets when they can witness their food being enjoyed at large family gathering such as this. A perfectly planned party for a special event. We were honored to play a part in it.

Menu:

Hors d'oeuvres (Passed):

Mini Quiche Loraine
3 Cheese Quesadillas
Goat Cheese & Sundried Tomato Canapes

Salad Course:

Classic Caesar Salad
Crisp Baby Greens Accompanied By
A House Made Cesar Salad Dressing
And Parmesan Crisp

Main Course:

Chicken Romano & Shrimp Scampi
Pecorino Romano Encrusted Breast Of Chicken
Served With A Lemon-White Wine Cream Sauce

Marinated Jumbo Shrimp Pan Seared
With Brown Butter & Fresh Garlic

Accompanied By Fresh Herbed Smashed Potatoes
And Sautéed Fresh Vegetable Medley

Coffee & Dessert Service:

Coffee Station With Chocolate Dipped Strawberries
And Baked Goods

01/28/2012

1/27/12: Latest event was a Romantic Anniversary Dinner for a wonderful couple in Palatine, IL. Had a great time working in their beautiful kitchen. I wish them many more years of happiness.

MENU:

STARTER: Winter Squash & Smoked Lobster Bisque

Hearty Winter Bisque With Nuggets Of
Smoked Lobster Tail. Finished With
Pumpkin Seed Oil And Sherried Crème Fraiche

SALAD: Roasted Beet & Endive Salad

Oven Roasted Red & Gold Beets, And Crisp Endive
Dressed In A Tart Apple Vinaigrette
Crumbled Bacon & Gorgonzola Cheese Garnish


MAIN COURSE: Surf ‘N’ Turf With Brandy & Peppercorn Sauce

Cast Iron Seared Tender Filet Mignon And
Butter Poached Cold Water Lobster Tail Served
With A Creamed Brandy & Green Peppercorn Sauce
Twice Baked Blue Agave Sweet Potato
Sautéed Zucchini And Yellow Squash

DESSERT: Caramel Banana Fritters A’ la Mode

Crispy Warm & Sweet Banana Chunks
Served With A Delicious Chocolate-Caramel Sauce And
Accompanied By Tahitian Vanilla Ice Cream

01/02/2012

Cheap And Easy Winter Meals - Part 1

Pan Roasted Herbed Chicken & Onions
Serves 2 hungry people

In the cold winter months, I crave roasted foods. Another thing we ALL crave is inexpensive and easy to prepare meals. Usually, given the time it takes to properly roast most meats, these two things seldom go together.However, by using a few basic culinary techniques, there is a way we can get the crispy exterior, juicy intererior, and delicous meal on the table quickly... and for just a few bucks a person.
Boneless, skinless chicken breast just may be my least favorite protein on the planet. I can think of few foods more worthless. However, a properly roasted whole chicken is culinary gold. Preparing the bird whole keeps the juices inside the meat. Keeping the skin on provides an built in basting structure. Those concerned about fat and calories can take off the skin AFTER the chicken is cooked.

By butterflying the chicken and applying a two step cooking process, we can achieve the crispy golden exterior while keeping the inside juicy and flavorful. And we can get all of this in far less time than it would take to roast the bird from start to finish.

Never butterflied a chicken before? No problem. Food Network has a great video showing how its done. Once you master this, you can apply it to pretty much any chicken, hen, duck, or turkey.

http://www.foodnetwork.com/how-to/how-to-butterfly-a-chicken/pictures/index.html

Serve this with a hearty flavored mashed or baked potato for the perfect stick to your ribs winter meal.

1 medium whole chicken (about 3 lbs) butterflied (see link above)
1/2 teaspoon kosher salt, plus more to season bird
Fresh ground black pepper (throw that powdered stuff in the trash)
2 tablespoons olive oil
6 cloves of garlic, smashed
2 medium onions, halved and sliced
2 tablespoons chopped fresh rosemary (dried is OK, but fresh is better)
1 tablespoon chopped fresh thyme (ditto)
1 tablespoon all purpose flour
2 tablespoons whole-grain mustard (yellow mustard is not a good substitute here)

Preparation:

1. Preheat oven to 450 f. Turn the bird skin-side up and fold the wing tips back and under. Generously season both sides of the bird with salt and pepper. You want to use a heavy hand here on the salt and pepper. Most people make the mistake of underseasoning in this step.

2. Heat a large heavy ovenproof skillet (cast iron is best) over medium-high heat, add the oil and heat until shimmering. Add the chicken skin side down and cook until nicely browned on 1 side, about 6 to 8 minutes. Leave the drippings in the pan.

3. Transfer the chicken to a plate. Reduce the heat to medium and add the gar

lic, onions, sage, rosemary, thyme, flour, 1/2 teaspoon of salt, and some pepper to the drippings. Cook until the onions are very soft, about 10 mins.

4. Lay the chicken on the onions skin side up. Cross the legs so they rest against the breasts. Transfer the skillet to the oven and roast until the thigh registers 165 f, about 30 mins. Let the chicken rest out of the oven for 7 to 10 mins and then simply chop down the middle to serve 1/2 chicken each.

5. Stir the mustard into the onions and cook over medium-high heat until slightly thickened, about 3 to 4 mins. Use the onions as a bed and lay the chicken on top. Spoon any drippings in the pan over the chicken and serve.

Follow our simple steps to master this technique, then watch our how-to video.

12/21/2011

Turn Ordinary Dishes Into Gourmet Meals
Dec 21, 2011 »edit

Sometimes all it takes is one simple ingredient to turn your everyday recipes into a gourmet meal. There are literally hundreds of single ingredients which, when added to your dish, will transform the entire flavor profile of the food.

You may recognize these ingredients, but when used in new ways, they become something totally different. Very simple additions like rosemary added to roasted chicken and potatoes or ingredients like prosciutto on your Hawaiian pizza (seriously, try it!), will change things up quite a bit. I can think of three extremely versatile ingredients to jazz up almost any dish you can make. Let's take a quick look at these simple ingredients:

Heavy Cream

One of the classic ways to instantly elevate a dish is with the use of heavy cream (also sold under the name 'whipping cream'). Take a classic chicken Parmesan dish, for instance. If you want to give this dish a gourmet finish, try adding a bit of heavy cream to the tomato sauce. Not only will it tone down the acid from the tomato, it also adds a rich, creamy dimension to the entire dish.

Do you have a pile of recipes that call for cream of mushroom soup? Substitute a simple Bechamel sauce (fancy French way of saying heavy cream white sauce thickened in a simple roux made of butter and flour) and, voila!, you have a gourmet dish instead of a cafeteria-style casserole.

Heavy cream also works wonders for soups and chili. If you have a beef and barley soup that just seems bland, try adding a little heavy cream to give the soup depth and mouth feel. The cream will also actually give a boost to the beefy flavor. Classic chowders and creamy soups will always benefit from a splash of heavy cream.

You can even add heavy cream to your routine breakfast foods. Use cream instead of milk when you make French toast and you have just added a little ooo la la! Whip heavy cream into eggs for the ultimate light and fluffy omelet delight.

You may not want to totally replace milk with heavy cream simply because the fat and calories are rather prohibitive to most diets. Heavy cream is approximately 33% fat. In comparison, whole milk is 4%, Half-N-Half is 16%, and butter is 80+%. Don't let the high fat content scare you away however. Heavy cream, when used sparingly, is a great resource to keep in your refrigerator. It possesses unique qualities that makes it that special ingredient that becomes your secret to those extraordinary meals.

Capers

Who would have thought these little green berries could make such an impact on the culinary scene? With the addition of capers, you give your dish a swift kick in the pants it never saw coming. The small little pickled berries have a distinct salt and vinegar taste that will transform any typical dish into a Mediterranean dance on your flavor palate. Capers are what the word 'piquant' was invented for.

Capers are a secret ingredient that gives everything from meat to pasta an incredible gourmet flare. To start cooking with capers, you may want to think of a simple sauce. Turn a routine creamy lemon sauce into a mouth-watering burst of flavor with the addition of a few small capers. This lemony sauce would be perfect drizzled over grilled or baked fish, turkey, chicken, or even vegetables.

The next time you create your classic Minestrone, give it a gourmet kick by stirring in capers. There's no reason you can't give the same kick to your favorite spaghetti sauce, too. Simple, home style Italian cooking is the perfect match for capers.... and my personal favorite food to cook!

Don't forget seafood dishes including steamed shellfish and creamy chowders. And, even something as simple as egg salad, deviled eggs, or tuna sandwiches can be given the gourmet treatment by adding capers. Surprisingly, breakfast dishes are very adaptable to this blast of taste from capers. Savory scrambled eggs, omelets, and frittatas are made even better with the addition of this flavor powerhouse.

The use of capers has caught on in many cultures, but not so much in American cuisine, yet. For some reason, not many people attempt to experiment with the flavor profile of the capers, and even go so far as omitting them in classic dishes that call for capers. The next time you see capers in a recipe, include them. And, the next time you want to give one of your regular recipes a big piquant flavor boost, consider adding a sprinkling of those little green capers. Your plain recipes will earn the title gourmet.

Pesto

This ingredient is actually an ordinary recipe that packs an extraordinary wallop. Typically, pesto is nothing more than a simple mix of basil, garlic, olive oil, and pine nuts. Many people make their own pesto at home in a variety of ways. Or, if you prefer, you can always find very good pesto at your favorite grocery store. However, you can really save some money by simply preparing your own pesto. It has only a few inexpensive ingredients, takes minutes to prepare and keeps well in the refridgerator. Pesto is one of those basic culinary marvels that is very personal to the cook. Everyone has their own view of the Perfect Pesto.

Pesto is great to dress-up and flavor-up grilled meats, fish, seafood, and chicken, or to create many gourmet-style pasta or rice dishes. Because the flavor has a strong basil base, you should also consider adding a teaspoon or so to a pot of spaghetti sauce, lasagna, soup, or any recipe that would benefit from the addition of basil and a nice little kick.

Add this fantastic blend of ingredients to turn a basic deli-cuts sandwich into a gourmet treat. Mix a bit of pesto in mayonnaise to make a unique spread that will perk up a simple ham, turkey, or Club sandwich. Pesto added to the oil and vinegar dressing on a classic Caprese salad will wed the flavors of the tomato, basil, and fresh mozzarella cheese into a gourmet delight.

What about pesto for breakfast? When you break down the pesto into the basic ingredients, you can see how any omelet, scrambled eggs, or frittata would benefit. But, don't forget muffins or cornbread, too. Just a dab of pesto will make a pan of cornbread something entirely different than you'll ever find at one of those breakfast chain restaurants.

That's what budget gourmet cooking is all about – turning your kitchen into a gourmet kitchen, easily and simply. How simple to keep a few ingredients handy that will do the job without having to dig up recipes or spend a lot of money. Jazzing up your standard recipes with one simple ingredient is an easy and affordable way to offer your family new dishes without having to scour through countless gourmet magazines for ideas. Grab one of the ingredients from above, or try one of your own, and turn up the flavor a tad the next time you serve your favorite dishes.

12/14/2011

Websites to get to know in 2012:

Americans are beginning to take more control of their diets. Just like anything else in life, knowledge is power. As chefs, we welcome a broadening of the consumer diet and pallet. The variety of fresh food available to us today is enormous.

Most people go their whole lives only enjoying a small fraction of what's out there. For 2012, I urge you to explore and experiment. I think you'll find there are foods out there you never knew you loved. To help you along, I've included some of the best the web has to offer in terms of food knowlege. Also included are some of the best recipe sites to apply your new found education.

Slow Food: http://www.slowfood.com/
Chowhound: http://www.chow.com/recipes
Epicurious: http://www.epicurious.com/
Food & Wine: http://www.foodandwine.com
Chef2Chef: Chef2Chef.net
iFood: http://www.ifood.tv/

Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people where it comes from, how it tastes and how our food choices affect the rest of the world. Today, we have ove…

12/07/2011

Gastro Daily Recipe: ORANGE BBQ SHORT RIBS

Servings: 4
Preparation Time: 2 hours
Categories: Main Dish
Source: Gastro Personal Chef Service


Winter is the season for braised meats. One of my favorite braised meat dishes is short ribs. I came up with this dish as a way to bring Summer BBQ flavors to Mid-Winter. The acidic sweetness of the orange brightens the flavors while the slow braised short ribs satisfy that red meat craving. Serve the ribs with a creamy polenta and some sauteed vegetables for a perfect cold weather dinner.

Note: Beurre Manie is just a fancy term for a 50/50 (by weight) mixture of flour and butter used to thicken sauces. Simply chop up some slightly chilled butter and mix it by hand with an equal amount of all purpose flour until it has a 'play-doh' consistancy.

2 Oz Flour
2 Teaspoon Kosher Salt
4 Pounds Beef Short Ribs
4 Tablespoon Vegetable Oil
4 Oz Onion chopped
2 Oz Celery chopped
3 Cups Brown Beef Stock (or quality low sodium canned broth)
1 Cup Orange Juice
1 Cup Prepared BBQ sauce
4 Tablespoon Orange Zest
2 Oz Grand Marnier (or other orange flavored brandy)
TT Salt and Pepper
As needed: beurre manie

Procedure

1. Combine the flour, salt, and pepper. Dredge the ribs in the seasoned flour and shake off excess.

2. Heat the oil in a heavy sauce pan and brown the ribs well on all sides. Remove the ribs and hold covered in a warm place. Pour off all but 4 tbsp of fat from the pan.

3. Add the onion and celery to the sauce pan and sauté lightly

4. Return the ribs to the pan, add the stock, BBQ sauce, orange juice, and zest. Cover pan with a tight fitting lid or double layered heavy foil and cook in a 300F oven until the ribs are fork tender (approx 1.5 to 2hrs).

5. Remove the ribs from the liquid and skim off the excess fat.

6. Bring the liquid to a boil on the stovetop and thicken with beurre manie to desired consistency and simmer for 10 minutes. Strain the sauce, add Grand Marnier and adjust the seasonings.

7. Return the ribs to the sauce and simmer for 5 additional minutes before serving

10/25/2011

Gastro Daily Recipe: Smokey Chops with Horseradish-Chipotle Crust and Roasted Root Vegetables

The mild flavored loin chops provide the perfect backdrop to the smokey chipotles in this simple and homey cold weather dish. I love the slow and earthy heat you get from the chipotle and horseradish combo in this dish. The root vegetables are obviously not the only sides you can pair with the chops here, but they are the perfect fall & winter compliment. Its as simple as it is delicious.

Servings: 6
Preparation Time: 20 minutes
Categories: Main Dish
Source: Gastro Personal Chef Service

6 smoked boneless pork loin chops, 1/2-inch thick
1 1/2 cups panko
1 10-ounce package red or white pearl onions, peeled
12 medium carrots, peeled, cut into 2-inch pieces
6 medium parsnip, peeled, cut into 2-inch pieces

4 tablespoons olive oil
3 tablespoons white wine vinegar
2 tablespoons minced fresh sage
2 tablespoons prepared horseradish
1/4 teaspoon minced chipotle chile
1/4 cup Dijon-style mustard

1. Preheat oven to 350ºF. In a large saucepan, cover the onions, carrots and parsnips with water. Bring to a boil. Lower the heat and simmer, covered, for 10 minutes; drain. Transfer vegetables to a 5-quart casserole.

2. Combine oil, vinegar and 1 tablespoon sage; pour over the vegetables, tossing to coat.

3. Combine bread crumbs, horseradish, the remaining sage and chipotle chile, set aside.

4. Spread mustard over top of pork chops. Press bread crumb mixture evenly over mustard. Place chops on top of vegetables; bake for 45 minutes or until crust is golden brown.