PORK CHOPS WITH APPLES, ONIONS, AND SWEET POTATOES
This is so easy, so good, and so versatile! I've used pork chops with and without bones, pork loin, and pork roast. You can sprinkle the brown sugar, salt, and pepper on the different layers or all at the end, as mentioned in the recipe. Play around with the brown sugar and spices to your taste.
Provided by ashbeth
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
- Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 312.8 calories, Carbohydrate 38.8 g, Cholesterol 44.6 mg, Fat 12.1 g, Fiber 5 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 770.7 mg, Sugar 23.6 g
CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES
Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting dish features an array of autumn ingredients-apples, fennel, and sweet potatoes-roasted in the oven to caramelize lightly and bring their sugars to the forefront. The sauce, which mingles apple cider with the meaty browned bits in the skillet, is sharpened with a bit of Dijon mustard to balance the sweetness.
Provided by Curtis Stone
Categories Pork Roast Quick & Easy Dinner Apple Pork Chop Sweet Potato/Yam Fall Apple Juice Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Serves 4
Number Of Ingredients 14
Steps:
- 1. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.
- 2. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
- 3. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
- 4. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
- 5. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.
PORK CHOPS WITH APPLES, SWEET POTATOES, AND SAUERKRAUT
This sweet yet savory medley of apples, sweet potatoes, onions, and sauerkraut cooks up perfectly in the slow cooker! Don't be afraid of the sauerkraut---it becomes sweet and mild.
Provided by RCKim
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 5h15m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a skillet over medium-high heat and coat with cooking spray. Quickly brown the pork chops on each side. Set aside.
- Arrange sweet potato slices in the bottom of a 3 to 4 quart slow cooker. Cover with the onion slices, then the apple slices. Sprinkle brown sugar, nutmeg and salt over the apples, and grind a little pepper. Place the pork chops on top of the pile, and cover with sauerkraut. Cover, and cook on Low for about 5 hours. It can go an extra hour without drying out though.
- Serve pork and vegetables with juice from the slow cooker spooned over them.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 43.4 g, Cholesterol 30.4 mg, Fat 5.6 g, Fiber 8.6 g, Protein 14.6 g, SaturatedFat 2.1 g, Sodium 968 mg, Sugar 18.3 g
SPICE RUBBED PORK CHOPS WITH HORSERADISH MAPLE GLAZE AND MAPLE GLAZED GRILLED SWEET POTATOES
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Combine all ingredients in a medium bowl.;
- Combine all ingredients in a small bowl.;
- Preheat grill to medium-high. Reserve 1/2 cup of the Maple-Horseradish Glaze and set aside. Brush pork chops on both sides with olive oil and season with salt. Rub 1 tablespoon of the rub onto 1 side of each pork chop. Grill, rub-side down until golden brown, about 4 to 5 minutes. Brush each chop with some of the Maple-Horseradish glaze and turn over. Continue grilling for 3 to 4 minutes for medium doneness, brushing with some of the glaze. Remove the chops to a platter and brush with the reserved glaze.
- 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze
- Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.
ROASTED PORK CHOPS WITH SWEET POTATOES AND APPLES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Season pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat; swirl in oil. Cook chops until golden brown, turning once, about 8 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from skillet.
- Reduce heat to medium. Add potatoes and onion; season with salt. Cook until golden in spots, about 10 minutes. Add vinegar and cider. Cover and simmer, stirring a few times, until potatoes are tender, about 5 minutes. Sprinkle with caraway seeds. Return pork and juices to skillet; tuck apple slices between chops. Roast until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 10 minutes. Serve pork, vegetables, and apples with pan juices.
ROOT BEER GLAZED PORK CHOPS WITH BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS
Provided by Emeril Lagasse
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 24
Steps:
- To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat.
- Preheat a grill to medium-high. Preheat the oven to 425 degrees F.
- Season each chop on both sides with 1 teaspoon of the Essence. Grill for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes.
- Transfer to a baking sheet. Drizzle 1 teaspoon of the olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12 to 15 minutes.
- Place the chops on 4 serving plates and drizzle with the glaze. Spoon the Bourbon-Mashed Sweet Potatoes and Caramelized Onions onto the plates, garnish with parsley leaves, and serve.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- Preheat the oven to 350 degrees F.
- Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle.
- Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
- Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from the heat and serve hot.
SHEET-PAN CURRY PORK CHOPS AND SWEET POTATOES
This one-pan dinner gets topped with yogurt sauce, radishes, and pomegranate seeds to add a fun layer of fresh tartness to the sweetly spiced pork and potatoes. If you're serving picky eaters, you can always leave the toppings on the side.
Provided by Anna Stockwell
Categories Pork Chop Sheet-Pan Dinner Sheet Pan Curry Sweet Potato/Yam Yogurt Lemon Juice Radish Pomegranate Fall Winter Dinner One-Pot Meal Kid-Friendly Small Plates Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Arrange a rack in top third of oven; preheat to 450°F. Stir curry, pepper, brown sugar, and 2 tsp. salt in a small bowl.
- Rub an 18x13" rimmed baking sheet with oil. Sprinkle pork chops and potatoes with spice mixture on prepared pan to evenly coat, then arrange in an even layer with potatoes cut side down.
- Roast until pork is golden brown and cooked through and potatoes are deeply browned on cut sides and fork-tender, about 20 minutes. (The pork might finish cooking before the potatoes do; if so, transfer pork to a cutting board and let rest, then continue roasting the potatoes until done.)
- Meanwhile, whisk yogurt, lemon juice, and remaining 1/2 tsp. salt in a medium bowl.
- Arrange pork and potatoes on a platter. Top with yogurt sauce, radishes, and pomegranate arils.
- Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
- Cooks' Note
- Small sweet potatoes work best for cooking at the same rate as the pork chops and fitting on one sheet pan since you can tuck them between the chops. If you can't find small sweet potatoes, use larger ones, cut them into wedges, and turn them halfway through roasting.
BAKED PORK CHOPS WITH SWEET POTATOES AND PEARS
Steps:
- Preheat oven to 350 degrees F.
- In an 8-inch square baking dish, combine sweet potatoes and pears. In a small bowl, mix pecans, brown sugar, 3 tablespoons of flour, and the melted butter to make a paste. Crumble mixture over potatoes and pears. Bake for 20 to 30 minutes, or until potatoes and pears are tender.
- Meanwhile, spray a roasting pan and rack with cooking spray. Place beaten egg in a shallow bowl, place remaining 1/2 cup flour on a plate and place bread crumbs mixed with herbs de Provence on another plate. Dredge pork chops in flour. Dip in egg and then the bread crumb mixture, coating the pork evenly all over. Arrange chops on a rack in prepared pan and coat lightly with cooking spray. Bake alongside pears for 20 minutes, or until pork is cooked to your desired degree of doneness. Serve pork with sweet potatoes and pears.
ROOT BEER GLAZED PORK CHOPS WITH BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS
Steps:
- To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat. Preheat a grill to medium-high. Preheat the oven to 425 degrees F. Season each chop on both sides with 1 teaspoon of the Essence. Place on the grill and cook for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes. Transfer to a baking sheet. Drizzle 1 teaspoon of the olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12 to 15 minutes. Place the chops on four serving plates and drizzle with the glaze. Spoon the sweet potatoes and caramelized onions onto the plates, and serve.
PORK CHOPS AND SWEET POTATOES
I grew up on a farm in Ohio where good food like this was a way of life. I've had this recipe for as long as I can remember and consider it a great meal to serve when entertaining.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a greased 13x9-in. baking pan. In a shallow bowl, combine the flour, salt and pepper; coat pork chops. In a skillet over medium heat, brown chops in butter for 4-5 minutes on each side or until browned; remove chops and place over sweet potatoes. Drain drippings from skillet. Add remaining ingredients; cook and stir until smooth and bubbly. Pour 3/4 cup sauce over pork chops. Bake, uncovered, at 350° for 30-40 minutes or until pork is tender. Brush chops with remaining sauce.
Nutrition Facts :
BAKED PORK CHOPS WITH SWEET POTATOES AND APPLE
This is a great one-pot dish. Sweet potatoes, apple, and pork chops all go into a casserole dish and are baked in the oven.
Provided by Nancy
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Season pork chops on all sides with salt and pepper. Heat oil in a large, ovenproof skillet over medium-high heat and cook pork chops until browned, about 5 minutes per side. Transfer chops to a plate and set aside.
- Pour broth into the same skillet over medium heat and loosen brown bits that have stuck to the bottom. Add sweet potatoes to skillet. Layer apple slices on top. Place pork chops on top of apples and cover skillet. Remove from heat.
- Place covered skillet in the preheated oven and bake for 20 minutes. Remove lid and cook until pork is no longer pink in the center and sweet potatoes and apples are soft, about 10 minutes more.
Nutrition Facts : Calories 404.4 calories, Carbohydrate 30.7 g, Cholesterol 72.8 mg, Fat 18.5 g, Fiber 4.8 g, Protein 28.2 g, SaturatedFat 6.3 g, Sodium 278.1 mg, Sugar 12.5 g
SCALLOPED APPLES, PORK CHOPS, AND SWEET POTATOES
Make and share this Scalloped Apples, Pork Chops, and Sweet Potatoes recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Divide apple slices into two equal batches.
- Put apples on each end of a shallow baking dish.
- Cut sweet potatoes into thick slices and put in the center of the dish.
- Sprinkle with raisins, then with brown sugar and nutmeg.
- Mix jelly and mustard, beating until smooth.
- Trim excess fat from chops.
- Place chops over sweet potatoes and apples.
- Top with jelly-mustard mix.
- Sprinkle with salt and pepper.
- Bake in preheated 350 F oven for 1 1/2 hours or until chops are tender.
Nutrition Facts : Calories 560.8, Fat 14.8, SaturatedFat 5, Cholesterol 75, Sodium 282.2, Carbohydrate 83.9, Fiber 6.5, Sugar 54.6, Protein 25.6
SPICY MAPLE ROASTED PORK CHOPS AND SWEET POTATOES
This was another successful, tossed-together kitchen creation. It is best described as spicy pork chops surrounded by roasted sweet potatoes coated in a spicy maple glaze. The sweet potatoes turn out soft on the inside and somewhat crispy on the outside, and the pork chops turn out juicy and spicy. DH and I enjoyed eating a bite of sweet potato with each bite of pork chop. I like to leave the skin on my sweet potatoes when roasting due to its nutritional value and crispy texture, but feel free to peel if desired. This truly is spicy. If you desire to tone down the heat, please do use less cayenne pepper.
Provided by MarthaStewartWanabe
Categories Yam/Sweet Potato
Time 55m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Line a baking sheet with aluminum foil.
- In a small bowl, combine paprika, cumin, cayenne pepper, black pepper and salt. Divide in half.
- In a medium bowl, combine half of spice mixture, sweet potatoes, olive oil and maple syrup. Toss to coat sweet potatoes thoroughly. Spread sweet potatoes onto foil-lined baking sheet into a single layer, leaving two spaces in the middle for the pork chops. Note: Be sure to use a rubber spatula to scrape all the liquid out of the bowl onto the potatoes.
- Rub remaining half of spice mixture lightly over both sides of pork chops and nestle into spaces made in sweet potatoes.
- Roast for 35-40 minutes or until pork chops are done (juices run clear when thickest part is pierced with a fork).
Nutrition Facts : Calories 627.2, Fat 31.8, SaturatedFat 7.9, Cholesterol 137.3, Sodium 766.5, Carbohydrate 40.6, Fiber 4.4, Sugar 17.6, Protein 43.5
PORK CHOPS WITH SPICED SWEET POTATOES AND APPLES
Categories Fruit Pork Potato Sauté Quick & Easy Father's Day Apple Sweet Potato/Yam Spring Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle pork with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 3 minutes per side. Transfer pork to plate. Add potato and onion to skillet. Reduce heat to medium; sauté until onion is golden, about 7 minutes. Mix in apple and cinnamon; season with salt and pepper. Nestle pork among vegetables. Pour in broth; bring to boil. Cover, reduce heat and simmer until pork and vegetables are tender, about 10 minutes.
CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES RECIPE | EPICURIOUS.COM
Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting dish features an array of autumn ingredients?apples, fennel, and sweet potatoes?roasted in the oven to caramelize lightly and bring their sugars to the forefront. The sauce, which mingles apple cider with the meaty browned bits in the skillet, is sharpened with a bit of Dijon mustard to balance the sweetness.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Remove the pork from the refrigerator and let stand at room temperature
- while the oven preheats. Preheat the oven to 450°F. Place a large rimmed
- baking sheet in the oven and heat until very hot.
- To cook the vegetables and apples: In a large bowl, toss the sweet potatoes,
- apples, fennel, and rosemary with the olive oil to coat. Season with salt and
- pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
- Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large
- heavy skillet over medium-high heat. Add the olive oil, then add the chops to
- the skillet and cook for about 5 minutes per side, or until golden brown and
- barely pink when pierced in the center with the tip of a small sharp knife.
- Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
- Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
- Divide the sweet potato mixture among four dinner plates. Place a pork chop
- alongside the vegetables on each plate. Drizzle with the pan sauce and serve.
- Reprinted with permission from What's for Dinner? by Curtis Stone, © 2013 Ballantine Books
- Curtis Stone is the author of five cookbooks and host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.
CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES
Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting dish features an array of autumn ingredients-apples, fennel, and sweet potatoes-roasted in the oven to caramelize lightly and bring their sugars to the forefront. The sauce, which mingles apple cider with the meaty browned bits in the skillet, is sharpened with a bit of Dijon mustard to balance the sweetness.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.
- To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
- Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
- Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
- Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.
- add your own note
PORK CHOPS AND SWEET POTATOES
Make and share this Pork Chops and Sweet Potatoes recipe from Food.com.
Provided by GrandmaIsCooking
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Boil sweet potatoes in water until tender, peel and slice. time will depend upon size of your sweet potatoes.
- Salt and pepper the chops and dredge in flour. Brown in shortening.
- In a bowl, melt butter. Stir in jelly, juices, and lemon rind.
- Add remaining ingredients, stirring to blend.
- Arrange potatoes and chops in a casserole dish and cover with 6 tablespoons sauce. Bake 30 to 40 minutes, basting occasionally.
Nutrition Facts : Calories 695.1, Fat 30.7, SaturatedFat 11.3, Cholesterol 152.6, Sodium 518.5, Carbohydrate 60.8, Fiber 4.5, Sugar 28.8, Protein 44.4
BBQ PORK CHOPS WITH HERB-BUTTER CORN AND SWEET POTATOES
You don't have to fire up the grill to enjoy a taste of barbecue. This pork chop dinner makes use of the broiler to get those summertime flavors on the table anytime you want them. Punch up store-bought barbecue sauce with honey mustard, brighten roasted corn with a slather of herby butter, and jazz up sweet potato fries with a sprinkling of grated Parmesan.
Provided by Katherine Sacks
Categories Back to School Dinner Pork Chop Pork Corn Sweet Potato/Yam Grill/Barbecue Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Toss potatoes with oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Add corn cobs and roast, tossing halfway through, until potatoes are tender and corn is cooked through and beginning to brown, 15-20 minutes.
- Meanwhile, mix butter, herbs, and remaining 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Whisk barbecue sauce and honey mustard in another small bowl.
- Preheat broiler on high and set oven rack about 4" from heat. Line broiler pan or another rimmed baking sheet with foil. Using a pastry brush, slather pork chops with about half of barbecue sauce mixture and transfer to prepared pan; reserve remaining barbecue sauce mixture.
- Broil pork chops, turning and brushing with remaining barbecue sauce mixture halfway through, until cooked through, about 15 minutes.
- Spread each corn cob with 1 Tbsp. herb butter; serve remaining herb butter alongside. Top potatoes with Parmesan.
- Divide pork chops and potatoes among plates. Serve with corn alongside.
BBQ PORK CHOPS WITH HERB-BUTTER CORN AND SWEET POTATOES
You don't have to fire up the grill to enjoy a taste of barbecue. This pork chop dinner makes use of the broiler to get those summertime flavors on the table anytime you want them. Punch up store-bought barbecue sauce with honey mustard, brighten roasted corn with a slather of herby butter, and jazz up sweet potato fries with a sprinkling of grated Parmesan.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preparation Preheat oven to 450°F. Toss potatoes with oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Add corn cobs and roast, tossing halfway through, until potatoes are tender and corn is cooked through and beginning to brown, 15-20 minutes. Meanwhile, mix butter, herbs, and remaining 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Whisk barbecue sauce and honey mustard in another small bowl. Preheat broiler on high and set oven rack about 4" from heat. Line broiler pan or another rimmed baking sheet with foil. Using a pastry brush, slather pork chops with about half of barbecue sauce mixture and transfer to prepared pan; reserve remaining barbecue sauce mixture. Broil pork chops, turning and brushing with remaining barbecue sauce mixture halfway through, until cooked through, about 15 minutes. Spread each corn cob with 1 Tbsp. herb butter; serve remaining herb butter alongside. Top potatoes with Parmesan. Divide pork chops and potatoes among plates. Serve with corn alongside. Cooks' NoteIf bone-in pork chops aren't available, use center cut pork chops and reduce cook time to about 10 minutes.
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