Pork Chops with Bourbon-Cherry Sauce and Sweet Potatoes
By Jessica RudolphPublished on October 18, 2022
Time
1 hour
Yield
Serves 4
Ingredients
2 pounds sweet potatoes, peeled and sliced ¼ inch thick1 cup chicken broth, divided7 tablespoons unsalted butter, divided2 teaspoons table salt, divided1¾ teaspoons pepper, divided4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed¼ teaspoon pumpkin pie spice 1 teaspoon cornstarch 8 ounces frozen sweet cherries, quartered¼ cup bourbon 1 tablespoon orange marmalade
Before You Begin
You can substitute ground cinnamon for the pumpkin pie spice. Garnish this dish with chopped fresh chives.
Instructions
- Combine potatoes, ½ cup chicken broth, 4 tablespoons butter, ¾ teaspoon salt, and ½ teaspoon pepper in large saucepan. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes. Process with immersion blender until smooth.
- Meanwhile, pat pork dry with paper towels and sprinkle with pie spice, 1 teaspoon salt, and 1 teaspoon pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add pork and cook until well browned and registers 140 degrees, about 6 minutes per side. Transfer pork to platter and tent with foil.
- Whisk cornstarch and remaining ½ cup chicken broth together in bowl. Combine cherries, bourbon, orange marmalade, chicken broth mixture, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in now-empty skillet. Bring to simmer over medium-high heat and cook, stirring, until mixture turns thick and translucent, about 3 minutes. Off heat, stir in remaining 2 tablespoons butter. Serve pork chops and sweet potatoes with sauce.
Time
1 hourYield
Serves 4Ingredients
2 pounds sweet potatoes, peeled and sliced ¼ inch thick
1 cup chicken broth, divided
7 tablespoons unsalted butter, divided
2 teaspoons table salt, divided
1¾ teaspoons pepper, divided
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
¼ teaspoon pumpkin pie spice
1 teaspoon cornstarch
8 ounces frozen sweet cherries, quartered
¼ cup bourbon
1 tablespoon orange marmalade
Ingredients
2 pounds sweet potatoes, peeled and sliced ¼ inch thick
1 cup chicken broth, divided
7 tablespoons unsalted butter, divided
2 teaspoons table salt, divided
1¾ teaspoons pepper, divided
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
¼ teaspoon pumpkin pie spice
1 teaspoon cornstarch
8 ounces frozen sweet cherries, quartered
¼ cup bourbon
1 tablespoon orange marmalade
Ingredients
2 pounds sweet potatoes, peeled and sliced ¼ inch thick
1 cup chicken broth, divided
7 tablespoons unsalted butter, divided
2 teaspoons table salt, divided
1¾ teaspoons pepper, divided
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
¼ teaspoon pumpkin pie spice
1 teaspoon cornstarch
8 ounces frozen sweet cherries, quartered
¼ cup bourbon
1 tablespoon orange marmalade
Why This Recipe Works
Pumpkin pie spice added warmth to pan-seared pork chops while using an immersion blender whipped our sweet potatoes into an ultracreamy mash. A quick sweet and savory pan sauce inspired by the flavors of an old-fashioned tied the dish together in an unexpected way.
Before You Begin
You can substitute ground cinnamon for the pumpkin pie spice. Garnish this dish with chopped fresh chives.
Instructions
- Combine potatoes, ½ cup chicken broth, 4 tablespoons butter, ¾ teaspoon salt, and ½ teaspoon pepper in large saucepan. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes. Process with immersion blender until smooth.
- Meanwhile, pat pork dry with paper towels and sprinkle with pie spice, 1 teaspoon salt, and 1 teaspoon pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add pork and cook until well browned and registers 140 degrees, about 6 minutes per side. Transfer pork to platter and tent with foil.
- Whisk cornstarch and remaining ½ cup chicken broth together in bowl. Combine cherries, bourbon, orange marmalade, chicken broth mixture, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in now-empty skillet. Bring to simmer over medium-high heat and cook, stirring, until mixture turns thick and translucent, about 3 minutes. Off heat, stir in remaining 2 tablespoons butter. Serve pork chops and sweet potatoes with sauce.
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