For my culinary arts final, i have to make a pork chop, potatoes, and veloute...?

Question

So what's something good i can do with that?
I'm worried about the pork chops, we only spent one day on pork, and we made tenderloins au poivre.

I'm thinking of just sauteing the pork chop and makeing a mushroomy sauce with the veloute, but i dunno if my professors will think thats good enough. They're kind of hardasses.

Answer 1

You only spent one day on pork in a culinary arts class??!!??
Use a bone in chop, the flavor is better. Soak it in milk over night, coat it in flour and pan fry it.
Just make really good mashed potatoes with some thyme in them (while youve got it there, why not put some thyme in the flour mix as well)
mushroom veloute sounds fine.

Hopefully, they taught you the importance of salt and pepper

Answer 2

It doesn't say if you are allowed to change the courses when I did my training we had to follow the recipes provided and that was that your instructors want to see the items they have chosen for you a traditonal veloute, pan fried pork chop, potatoes, and usually it is your choice of vegetable for something like this I would go with some fresh string beans or maybe a nice bell pepper medley with some julianne carrots all wrapped with a poached green onion. You could maybe put some sauteed mushrooms on the porkchop but I would change the veloute. This appears to be a final for like a first level or first stage of your training they want to see if you have learned the basics.

God Bless and Best of Luck.

Answer 3

Brine the pork chops overnight 2 cups apple juice 2 cups water 2 oz salt 4 oz light brown sugar 1 t each cinnamon, alspice,1/2 t nutmeg ,cardamum(sp), and ground clove. Pat dry on paper towel and rest 5 minutes. Place on hot grill and mark both sides. Move to a 400 degree oven and place directly on rack. Cook to a 135 internal temp. Roast sweet potatoes until tender and puree in a foodmill and add butter brown sugar and cream and mix until smooth.

Answer 4

take the pork off the bone and cut it up into bite size pieces. marinate the pork in lemon juice, olive oil, oregano, salt, pepper, garlic powder, and onion powder for 1 hour.

Saute the pork with the mushrooms on high heat until pork is cooked and then add the veloute. Reduce heat to low-medium and simmer for for 10-15 mintues.

garnish with fresh oregano stems and leaves and maybe some parmesan cheese.

Answer 5

I think a can of mushroom soup goes well with the pork chops as a good sauce. But I suggest that whenever you have meet, the best sauce I find is "honey-garlic". You can make your own by simply mixing honey and garlic!! (and a bit of sugar +soy sauce) to taste. it's delicious! try it and see how you like it.

Good luck on your final!

Answer 6

well pork chops tend to turn out really nicely with a coating on them like a spiced bread crumb mixture, with maybe just a hint of some apples, and certainly a mushroom sauce goes nicely with them.

Answer 7

take the pork off the chop, mince up, patty the mince, fry
boil up beans
heat mushrooms
daphne potatoes

A grade pass

Answer 8

Remember to test the pork! i hope your have a tester, if you dont, check if the pork is clear white like chicken or unless you like your pork medium rare, which is ok, but professor might dont like it so. good lucl

Answer 9

OK !! So its a big cheat , but go to

http://www.bbc.co.uk/food/

They have a section where you type in three ingredients and it gives you loads of recipes !!!

Answer 10

After spending all that money on tuition, what are you doing here?