It's Fall! And that means hearty, heart warming dishes that embody the feeling of snuggling up under the fire and food that warms your senses.
FOR THE CHOPS:
4 pork chops (you can use bone in or thin cut)
1 tbl chili powder
salt & pepper
Heat non-stick skillet with 2 tbl Olive Oil and 1 tbl butter. Wait until oil gets to just below smoking point and add seasoned chops.
If you are using thin cut, they should only take 3-4 mins per side to cook. You don't want to over cook them!
The idea is to sear the meat not sweat it. If using boneless chops cook 3-5 minutes each side and remove from heat.
MASHED SWEET POTATOES:
This makes 3-4 servings:
4-5 sweet potatoes peeled and cut into same size wedges
bring large pot of water to boil and cook potatoes until fork tender, about 15-20 minutes
Add 1/4 stick of butter, 1 tbl. honey, 1/2 tsp. cinnamon and 2 tbl. brown sugar and a pinch of salt and pepper. Mash all together.
Meanwhile while the potatoes cook, start the sauce:
BALSAMIC MAPLE GLAZE:
In a small sauce pan, bring 1/4 c. balsamic vinegar to a boil and reduce until it becomes a syrup (about 5-8 mins). Add 4 tbs. maple syrup, 1/2 c. chicken stock, 2 tsp. dijon mustard, 1/2 tsp. chili powder, 1/4 tsp. cumin, pinch of cayenne, 1 tbs. apple cider vinegar and 2 tbs. red wine and reduce sauce until thick. season with salt and pepper to taste.
Serve sauce over pork chop and mashed sweet potatoes and with roasted veggies of choice.