Pork Chops with Sweet Potatoes and Rosemary-Maple Sauce
By America's Test KitchenPublished on June 12, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
2 pounds sweet potatoes, unpeeled, cut into ¾-inch-thick rounds2 red onions, cut through root end into 1½-inch-thick wedges2 tablespoons unsalted butter, melted, plus 4 tablespoons unsalted butter, divided2 teaspoons table salt, divided1 ½ teaspoons pepper, divided4 (10- to 12- ounce) bone-in pork rib chops, 1 inch thick, trimmed½ teaspoon cayenne pepper 1 cup chicken broth 1 tablespoon minced fresh rosemary 1 tablespoon maple syrup
Before You Begin
Fresh thyme can be substituted for the rosemary, if desired.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes, onions, melted butter, 1 teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Bake until vegetables are browned and tender, about 30 minutes.
- Meanwhile, pat pork dry with paper towels and sprinkle with cayenne, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add pork and cook until well browned, about 6 minutes per side. Transfer pork to platter, tent with foil, and let rest while vegetables finish cooking.
- Add broth, rosemary, and maple syrup to now-empty skillet and bring to boil over medium-high heat, scraping up any browned bits. Cook until reduced by half, about 4 minutes. Off heat, whisk in remaining 3 tablespoons butter until incorporated. Serve pork and vegetables with sauce.
Time
30 minutesYield
Serves 4Ingredients
2 pounds sweet potatoes, unpeeled, cut into ¾-inch-thick rounds
2 red onions, cut through root end into 1½-inch-thick wedges
2 tablespoons unsalted butter, melted, plus 4 tablespoons unsalted butter, divided
2 teaspoons table salt, divided
1 ½ teaspoons pepper, divided
4 (10- to 12- ounce) bone-in pork rib chops, 1 inch thick, trimmed
½ teaspoon cayenne pepper
1 cup chicken broth
1 tablespoon minced fresh rosemary
1 tablespoon maple syrup
Ingredients
2 pounds sweet potatoes, unpeeled, cut into ¾-inch-thick rounds
2 red onions, cut through root end into 1½-inch-thick wedges
2 tablespoons unsalted butter, melted, plus 4 tablespoons unsalted butter, divided
2 teaspoons table salt, divided
1 ½ teaspoons pepper, divided
4 (10- to 12- ounce) bone-in pork rib chops, 1 inch thick, trimmed
½ teaspoon cayenne pepper
1 cup chicken broth
1 tablespoon minced fresh rosemary
1 tablespoon maple syrup
Ingredients
2 pounds sweet potatoes, unpeeled, cut into ¾-inch-thick rounds
2 red onions, cut through root end into 1½-inch-thick wedges
2 tablespoons unsalted butter, melted, plus 4 tablespoons unsalted butter, divided
2 teaspoons table salt, divided
1 ½ teaspoons pepper, divided
4 (10- to 12- ounce) bone-in pork rib chops, 1 inch thick, trimmed
½ teaspoon cayenne pepper
1 cup chicken broth
1 tablespoon minced fresh rosemary
1 tablespoon maple syrup
Why This Recipe Works
Adding cold butter to the sauce contributed richness and body while the maple syrup balanced the cayenne's kick.
Before You Begin
Fresh thyme can be substituted for the rosemary, if desired.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes, onions, melted butter, 1 teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Bake until vegetables are browned and tender, about 30 minutes.
- Meanwhile, pat pork dry with paper towels and sprinkle with cayenne, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add pork and cook until well browned, about 6 minutes per side. Transfer pork to platter, tent with foil, and let rest while vegetables finish cooking.
- Add broth, rosemary, and maple syrup to now-empty skillet and bring to boil over medium-high heat, scraping up any browned bits. Cook until reduced by half, about 4 minutes. Off heat, whisk in remaining 3 tablespoons butter until incorporated. Serve pork and vegetables with sauce.
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