Rural Missouri - October 2021 - 46

Pork Chops & Roast ed Vegg ies
(as seen in photo on prior page)
6 tablespoons extra-virgin olive oil
4 tablespoons maple syrup
2 tablespoons whole-grain mustard
3 tablespoons Dijon mustard
3 tablespoons rice vinegar
4 teaspoons soy sauce
3 small cloves garlic, grated
2 pork chops, thick cut
1/2 pound carrots, peeled and cut into spears
1/2 pound potatoes, quartered
Heat oven to 400 degrees. In a medium bowl, combine
oil, maple syrup, mustards, vinegar, soy sauce and garlic;
toss pork in mixture to coat. Arrange on a baking sheet.
Prepare carrots and potatoes the same way, then arrange
around the pork chops in a single layer.
Bake at 400 degrees or on grill mode, until pork is
cooked and lightly golden brown, about 20 to 30 minutes.
Turn veggies halfway through cooking time. A few minutes
before the end of cooking time, drizzle the remaining glaze
and fi nish cooking.
Ancho Chil e-spiced Turkey Breast
3 tablespoons ancho chile powder
2 teaspoons ground coriander
2 teaspoons onion powder
1 tablespoon sugar
1 1/2 teaspoons chopped oregano, plus 6 oregano sprigs
3 3/4-pound, skin-on, boneless whole turkey breast
3/4 cup extra-virgin olive oil
Salt and pepper to taste
3 large baking potatoes, cut lengthwise into 1-inch wedges
3 poblano chiles, halved lengthwise and seeded
3 medium onions, peeled and cut into 1-inch wedges
8 cloves garlic, minced
In a small bowl, whisk the chile powder with the coriander,
onion powder, sugar and chopped oregano. Set the turkey
breast skin side down on a work surface. Drizzle with 1
tablespoon of the olive oil and season generously with salt
and pepper, then rub with half of the spice mixture. Fold
in the sides and tie the turkey breast with twine to make
a neat roast. Season the outside of the turkey breast with
salt and pepper, then rub with the remaining spice mix.
Drizzle with another tablespoon of the olive oil and chill for
at least 1 hour.
More content inside
our digital edition
www.ruralmissouri.coop
This month's online extra recipe:
Mahi Fajitas
Food prepared by the culinary students from
Nichols Career Center. The center provides
career and technical education to students
from 14 high schools in the Jefferson City
region.
Heat the oven to 425 degrees. On a large rimmed baking
sheet, toss the potatoes, poblanos, onions, oregano sprigs
and minced garlic with the remaining 1/4 cup of olive oil.
Season the vegetables with salt and pepper and spread in
an even layer. Set the turkey breast skin side up on the
vegetables. Roast for about 1 hour, until an instant-read
thermometer inserted in the thickest part of the turkey
registers 160 degrees; tent turkey with foil if it browns too
quickly.
Transfer the turkey to a carving platter and let stand for
10 minutes. Untie the turkey breast and thinly slice crosswise.
Serve with the roasted vegetables.
46 RURAL MISSOURI | OCTOBER 2021
http://www.ruralmissouri.coop
Rural Missouri - October 2021

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