2 pork chops, 1 inch thick
1 large sweet potato, about 1 ½ pounds
3 tablespoons red wine vinegar
3 cloves garlic, minced
3 tablespoons raspberry jam or preserves
3 teaspoons Dijon style mustard
½ cup olive oil plus 1 tablespoon olive oil
1 medium, red bell pepper, finely chopped
3 green onions, thinly sliced
METHOD
In
a medium bowl, dissolve 2 tablespoons kosher salt in hot water and place the
two pork scops into the salted wate4tr. Brine the chops overnight in the
refrigerator, drain and pat dry.
Peel
and cut the sweet potato into ½ inch cubes and steam for 8-10 minutes until
soft. Remove from the heat and combine, when cool, with the chopped bell pepper
and onions in a large bowl.
In
a medium bowl, combine the vinegar, garlic, jam and mustard, whisking to
combine. Slowly pour in the ½ cup of olive oil, whisking until smooth.
Preheat
the broiler and place an oven-proof skillet over high heat. Brush both sides of
the pork chops with the tablespoon of olive oil and sear them in the skillet,
turning once. Remove from the heat and baste the chops with a small amount of
the raspberry dressing on each side. Broil for 2-3 minutes per side, being
cautious of the hot handle on the skillet. Remove from the heat and place on
individual serving plates.
Pour
the remaining dressing over the sweet potato, pepper and onion salad and mix
thoroughly. Serve a portion of the salad with each pork chop.
Based
on a recipe from Rachael Ray Magazine
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