Glazed Grilled Pork Chops with Sweet Potatoes for Two
By America's Test KitchenPublished on August 18, 2020
Time
1½ hours
Yield
Serves 2
Ingredients
Sweet Potatoes
¼ cup extra-virgin olive oil 2 tablespoons chopped fresh tarragon 1 tablespoon balsamic vinegar 1 small shallot, mincedSalt and pepper Pinch sugar 2 small sweet potatoes (8 ounces each), unpeeled, halved lengthwisePork Chops
2 tablespoons maple syrup 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard 2 tablespoons extra-virgin olive oil Pinch cayenne pepper Salt and pepper 2 (8- to 10-ounce) bone-in rib or center-cut pork chops, ¾ to 1 inch thick, trimmed and brined if desiredBefore You Begin
If the pork is enhanced (injected with a salt solution), do not brine. If brining the pork, do not season the chops with salt in step 3.
Instructions
- Whisk 3 tablespoons oil, tarragon, vinegar, shallot, ¼ teaspoon salt, ⅛ teaspoon pepper, and sugar together in medium bowl. Set aside.
- Brush potato halves with remaining 1 tablespoon oil and season with salt. Arrange potatoes cut side down on plate and microwave until soft, 6 to 8 minutes, flipping halfway through microwaving.
- Combine syrup, mustards, oil, cayenne, pinch salt, and pinch pepper in small bowl. Set aside ¼ cup glaze. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat chops dry with paper towels and season with salt and pepper.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.
- Clean and oil cooking grate. Place chops on hotter side of grill and cook until well browned on both sides, 6 to 10 minutes, flipping halfway through cooking.
- Meanwhile, place potatoes cut side down on cooler side of grill. Cook until well browned, 18 to 20 minutes, flipping halfway through cooking.
- Slide chops to cooler side of grill, brush with remaining glaze, and tent loosely with aluminum foil. Cover and continue to cook until meat registers 145 degrees, 5 to 10 minutes, flipping and brushing with glaze halfway through cooking. Transfer to platter, tent loosely with foil, and let rest for 5 to 10 minutes.
- Transfer potatoes to cutting board and cut into 1-inch pieces. Whisk vinaigrette to recombine, then add potatoes to bowl and toss to coat. Transfer to platter with chops and serve, passing reserved glaze separately.
for the sweet potatoes
for the pork chops
Time
1½ hoursYield
Serves 2Ingredients
Sweet Potatoes
¼ cup extra-virgin olive oil
2 tablespoons chopped fresh tarragon
1 tablespoon balsamic vinegar
1 small shallot, minced
Salt and pepper
Pinch sugar
2 small sweet potatoes (8 ounces each), unpeeled, halved lengthwise
Pork Chops
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
2 tablespoons extra-virgin olive oil
Pinch cayenne pepper
Salt and pepper
2 (8- to 10-ounce) bone-in rib or center-cut pork chops, ¾ to 1 inch thick, trimmed and brined if desired
Ingredients
Sweet Potatoes
¼ cup extra-virgin olive oil
2 tablespoons chopped fresh tarragon
1 tablespoon balsamic vinegar
1 small shallot, minced
Salt and pepper
Pinch sugar
2 small sweet potatoes (8 ounces each), unpeeled, halved lengthwise
Pork Chops
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
2 tablespoons extra-virgin olive oil
Pinch cayenne pepper
Salt and pepper
2 (8- to 10-ounce) bone-in rib or center-cut pork chops, ¾ to 1 inch thick, trimmed and brined if desired
Ingredients
Sweet Potatoes
¼ cup extra-virgin olive oil
2 tablespoons chopped fresh tarragon
1 tablespoon balsamic vinegar
1 small shallot, minced
Salt and pepper
Pinch sugar
2 small sweet potatoes (8 ounces each), unpeeled, halved lengthwise
Pork Chops
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
2 tablespoons extra-virgin olive oil
Pinch cayenne pepper
Salt and pepper
2 (8- to 10-ounce) bone-in rib or center-cut pork chops, ¾ to 1 inch thick, trimmed and brined if desired
Why This Recipe Works
We opted for well-marbled rib chops and set up a two-level fire for grilling, which allowed us to sear the chops on the hotter side and then let them finish cooking gently over the cooler side. Covering the chops with foil after brushing on some glaze prevented them from drying out. To complete the meal, we parcooked sweet potatoes in the microwave before grilling them and tossing them in a light vinaigrette.
Before You Begin
If the pork is enhanced (injected with a salt solution), do not brine. If brining the pork, do not season the chops with salt in step 3.
Instructions
- Whisk 3 tablespoons oil, tarragon, vinegar, shallot, ¼ teaspoon salt, ⅛ teaspoon pepper, and sugar together in medium bowl. Set aside.
- Brush potato halves with remaining 1 tablespoon oil and season with salt. Arrange potatoes cut side down on plate and microwave until soft, 6 to 8 minutes, flipping halfway through microwaving.
- Combine syrup, mustards, oil, cayenne, pinch salt, and pinch pepper in small bowl. Set aside ¼ cup glaze. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat chops dry with paper towels and season with salt and pepper.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.
- Clean and oil cooking grate. Place chops on hotter side of grill and cook until well browned on both sides, 6 to 10 minutes, flipping halfway through cooking.
- Meanwhile, place potatoes cut side down on cooler side of grill. Cook until well browned, 18 to 20 minutes, flipping halfway through cooking.
- Slide chops to cooler side of grill, brush with remaining glaze, and tent loosely with aluminum foil. Cover and continue to cook until meat registers 145 degrees, 5 to 10 minutes, flipping and brushing with glaze halfway through cooking. Transfer to platter, tent loosely with foil, and let rest for 5 to 10 minutes.
- Transfer potatoes to cutting board and cut into 1-inch pieces. Whisk vinaigrette to recombine, then add potatoes to bowl and toss to coat. Transfer to platter with chops and serve, passing reserved glaze separately.
for the sweet potatoes
for the pork chops
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