Molasses-Glazed Pork Chops and Sweet Potatoes with Red Cabbage Slaw
By Jessica RudolphPublished on February 22, 2022
Time
1¼ hours
Yield
Serves 4
Ingredients
1 ½ pounds sweet potatoes, unpeeled, sliced 1⁄2 inch thick3 tablespoons extra-virgin olive oil, divided2 ¼ teaspoons table salt, divided1 ¾ teaspoons pepper, divided⅓ cup molasses 5 tablespoons cider vinegar, divided½ teaspoon red pepper flakes ½ head red cabbage, halved, cored, and sliced thin (6 cups)½ cup dry-roasted peanuts, chopped3 tablespoons chopped fresh cilantro 4 (6- to 8-ounce) boneless pork chop, 3⁄4 to 1 inch thick, trimmed
Before You Begin
Look for larger sweet potatoes, which make for more manageable slices.
Instructions
- Toss potatoes with 1 tablespoon oil, ½ teaspoon salt, and ½ teaspoon pepper in bowl. Cover and microwave until softened, 6 to 8 minutes, stirring halfway through microwaving; drain well.
- Meanwhile, combine molasses, ¼ cup vinegar, pepper flakes, and ¼ teaspoon salt in small saucepan and bring to simmer over medium heat. Cook until thickened, 3 to 5 minutes. Whisk 2 tablespoons molasses mixture with ½ teaspoon salt, ¼ teaspoon pepper, remaining 2 tablespoons oil, and remaining 1 tablespoon vinegar in large bowl. Add cabbage, peanuts, and cilantro and toss to combine. Season with salt and pepper to taste.
- Pat pork dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining 1 teaspoon pepper. Grill pork over hot fire until well browned and meat registers 135 degrees, 4 to 6 minutes per side. After 4 minutes, add potatoes to grill and grill until browned and tender, 2 to 3 minutes per side. Brush pork and potatoes all over with remaining molasses mixture (you may not need all of it) and cook for 1 minute, flipping halfway through grilling. Transfer pork and potatoes to platter and let rest for 5 minutes. Serve pork and potatoes with slaw.
Time
1¼ hoursYield
Serves 4Ingredients
1 ½ pounds sweet potatoes, unpeeled, sliced 1⁄2 inch thick
3 tablespoons extra-virgin olive oil, divided
2 ¼ teaspoons table salt, divided
1 ¾ teaspoons pepper, divided
⅓ cup molasses
5 tablespoons cider vinegar, divided
½ teaspoon red pepper flakes
½ head red cabbage, halved, cored, and sliced thin (6 cups)
½ cup dry-roasted peanuts, chopped
3 tablespoons chopped fresh cilantro
4 (6- to 8-ounce) boneless pork chop, 3⁄4 to 1 inch thick, trimmed
Ingredients
1 ½ pounds sweet potatoes, unpeeled, sliced 1⁄2 inch thick
3 tablespoons extra-virgin olive oil, divided
2 ¼ teaspoons table salt, divided
1 ¾ teaspoons pepper, divided
⅓ cup molasses
5 tablespoons cider vinegar, divided
½ teaspoon red pepper flakes
½ head red cabbage, halved, cored, and sliced thin (6 cups)
½ cup dry-roasted peanuts, chopped
3 tablespoons chopped fresh cilantro
4 (6- to 8-ounce) boneless pork chop, 3⁄4 to 1 inch thick, trimmed
Ingredients
1 ½ pounds sweet potatoes, unpeeled, sliced 1⁄2 inch thick
3 tablespoons extra-virgin olive oil, divided
2 ¼ teaspoons table salt, divided
1 ¾ teaspoons pepper, divided
⅓ cup molasses
5 tablespoons cider vinegar, divided
½ teaspoon red pepper flakes
½ head red cabbage, halved, cored, and sliced thin (6 cups)
½ cup dry-roasted peanuts, chopped
3 tablespoons chopped fresh cilantro
4 (6- to 8-ounce) boneless pork chop, 3⁄4 to 1 inch thick, trimmed
Why This Recipe Works
Quickly simmering the glaze reduced it to a thicker, stickier consistency that clung to the pork chops and potatoes.
Before You Begin
Look for larger sweet potatoes, which make for more manageable slices.
Instructions
- Toss potatoes with 1 tablespoon oil, ½ teaspoon salt, and ½ teaspoon pepper in bowl. Cover and microwave until softened, 6 to 8 minutes, stirring halfway through microwaving; drain well.
- Meanwhile, combine molasses, ¼ cup vinegar, pepper flakes, and ¼ teaspoon salt in small saucepan and bring to simmer over medium heat. Cook until thickened, 3 to 5 minutes. Whisk 2 tablespoons molasses mixture with ½ teaspoon salt, ¼ teaspoon pepper, remaining 2 tablespoons oil, and remaining 1 tablespoon vinegar in large bowl. Add cabbage, peanuts, and cilantro and toss to combine. Season with salt and pepper to taste.
- Pat pork dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining 1 teaspoon pepper. Grill pork over hot fire until well browned and meat registers 135 degrees, 4 to 6 minutes per side. After 4 minutes, add potatoes to grill and grill until browned and tender, 2 to 3 minutes per side. Brush pork and potatoes all over with remaining molasses mixture (you may not need all of it) and cook for 1 minute, flipping halfway through grilling. Transfer pork and potatoes to platter and let rest for 5 minutes. Serve pork and potatoes with slaw.
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