Just a WOW!! Pairing pork with fruit is most definitely a win. Fruits often bring aromatic compounds (floral, citrusy, or spicy notes) that complement the mild, savory flavor of pork. This layering of aromas adds complexity and depth. The gorgeous caramel color alone is enough to make me swoon.
For this recipe, pumpkin pie spice adds warmth to pan-seared pork chops; while using an immersion blender whips the sweet potatoes into an ultra-creamy mash, DELISH! A quick sweet and savory pan sauce—inspired by the flavors of an old-fashioned cocktail—ties the dish together in an unforgettable way.
For an herbal note in the sauce, we included about a teaspoon each of chopped fresh sage and rosemary. To round out the meal and add a pop of color, we accompanied the dish with steamed broccoli. We are already planning on creating this fabulous meal again in the near future, with increasing that to-die-for sauce by 50%.
At 6 minutes per side, our chops would have been too-well done for our liking. We suggest a minimum of 5 minutes per side. The ingredients list and directions below include our changes—which increases the sauce. (If saucy dishes are not your thing, cut back the sauce ingredients by 50%.)
We practically died and went to heaven while enjoying this meal!
NOTES: You can substitute ground cinnamon for the pumpkin pie spice. In lieu of frozen cherries, we used rehydrated dried cherries. In the realm of cooking, apple juice or cider reduced with spices can serve as a non-alcoholic substitute for bourbon in sauces.
Pork Chops with Bourbon-Cherry Sauce and Sweet Potatoes
Ingredients
- 2 lbs. sweet potatoes, peeled and sliced ¼ inch thick
- 1 1⁄2 cups chicken broth, divided
- 8 Tbsp. unsalted butter, divided
- 2 tsp. table salt, divided
- 1 ¾ tsp. pepper, divided
- 4 (8- to 10-oz.) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
- ¼ tsp. pumpkin pie spice, or cinnamon
- 1 1⁄2 tsp. cornstarch
- 12 oz. frozen sweet cherries, quartered
- ¼ cup bourbon, plus 2 Tbsp.
- 1 1⁄2 Tbsp. orange marmalade
- 1 tsp. chopped fresh rosemary
- 1 tsp. chopped fresh sage
Directions
- Combine potatoes, ½ cup chicken broth, 4 tablespoons butter, ¾ teaspoon salt, and ½ teaspoon pepper in large saucepan. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes. Process with immersion blender until smooth.
- Meanwhile, pat pork dry with paper towels and sprinkle with pie spice, 1 teaspoon salt, and 1 teaspoon pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add pork and cook until well browned and registers 140 degrees, about 5 minutes per side. Transfer pork to platter and tent with foil.
- Whisk cornstarch and remaining ¾ cup chicken broth together in bowl. Combine cherries, bourbon, orange marmalade, chicken broth mixture, chopped fresh herbs, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in now-empty skillet. Bring to simmer over medium-high heat and cook, stirring, until mixture turns thick and translucent, about 3 minutes. Off heat, stir in remaining 3 tablespoons butter. Serve pork chops and sweet potatoes with sauce.
Adapted from a recipe by Jessica Rudolph for America’s Test Kitchen
Accounting for Taste 