Pork Chops with Sweet Potato Salad DoubLe the dressing and refrigerate the extrainanairtight container for up to a week. nice Great luxury elegant Hotel Restaurant Recipe

4 SERVINGS

PREP TiME 25 min

COOKTIME 10 min

Ingredients 

Coarse salt

Four 1-inch-thick center-cut bone-in pork chops

(about 2 pounds)

3 sweet potatoes (about 1½ pounds), peeled

and cut into 1-inch pieces

3 tablespoons red wine vinegar

2 garlic cloves, finely chopped

2 tablespoons raspberry jam

2 teaspoons Dijon mustard

½ cup plus 1 tablespoon extra-virgin olive oil

I red or yellow bell pepper, finely chopped

I bunch scallions (green parts only).

thinly sliced

Method 

1. In a large bowl, dissolve 2 tablespoons salt in 2 cups cold water. Add the pork chops to the brine and soak in the refrigerator for 20 minutes.

2. Meanwhile, place the sweet potatoes in a medium pot of salted water and bring to a low boil. Cook until tender, about 10 minutes. Drain and set aside.

3. In a small bowl, whisk together the vinegar, garlic, jam and mustard. Whisk in 1/3 cup olive oil in a thin stream until smooth.

4. Preheat the broiler and place a large, heavy ovenproot skillet over high heat. Remove the chops from the brine, pat dry and brush with the remaining 1 tablespoon olive oil. 

5. Sear the chops for 3 minutes on each side, then baste with one-quarter of the raspberry dressing. Broil, basting once, for 2 minutes on each side.

6. In a medium bowl, toss the sweet potatoes, bell pepper and scallions with the remaining raspberry dressing; season to taste with salt. 

7. Serve each pork chop with some of the sweet-potato salad.