Here are the results from Saturdays Black Box! My very sweet husband really surprised me by saying that this dish was in his top five favorites of all time. I think it’s the sauce that makes it special. I will defiantly be making this again when autumn rolls around. The apple sauce and sweet potatoes really embody fall cooking. This is why I love black box. It gives you the opportunity to create something entirely new that sometimes turns out very yummy!
To make the sweet potato mash, simply peel and cube sweet potatoes and then boil until tender. Drain and mash with a little sour cream, brown sugar, and salt. Serve with the chops.
Ingredients:
- 4 Pork chops, bone-in or loin chops
- 2 T. Fresh Rosemary, chopped
- Kosher Salt, to taste
- 2 T. Olive oil
- 2 T. Butter
- 1 Granny Smith Apple, peeled and diced(1/4″ cubes)
- 1/4 red onion, sliced into thin strips
- 3 T. Brown sugar
- 1 pinch Kosher Salt
- 3/4 c. Heavy Cream
- 2 T. Balsamic Vinegar
Pre-heat the oven to 425 degrees. In a large saute pan, heat the oil to shimmering. Coat the pork chops with the rosemary and salt on both sides and add to the hot oil. Sear until golden brown on each side, about 2-3 minutes per side. When both sides are browned, remove from the pan and place in a baking dish. Place in the oven to finish cooking(about 5-8 minutes more) while you make the pan sauce.
Add the butter to the pan the pork was cooked in. Stir the butter as it melts to remove the browned bits from the bottom of the pan *this will give you a lot of flavor!
Add the apples and onions and saute over medium heat until the apple begins to caramelize. Add the brown sugar and salt to the mixture and stir until dissolved. Let cook for 1 minute more and then pour in the cream and balsamic vinegar. Stir will and let the sauce cook for another 2-3 minutes, or until the cream reduces a bit and is thick and caramely.
Remove the pork chops from the oven and serve with the sweet potato mash. Pour the cream sauce over the pork chops.
*The potatoes are great eaten with the sauce also!
- 4 Pork chops, bone-in or loin chops
- 2 T. Fresh Rosemary, chopped
- Kosher Salt, to taste
- 2 T. Olive oil
- 2 T. Butter
- 1 Granny Smith Apple, peeled and diced(1/4" cubes)
- ¼ red onion, sliced into thin strips
- 3 T. Brown sugar
- 1 pinch Kosher Salt
- ¾ c. Heavy Cream
- 2 T. Balsamic Vinegar
- Pre-heat the oven to 425 degrees. In a large saute pan, heat the oil to shimmering. Coat the pork chops with the rosemary and salt on both sides and add to the hot oil. Sear until golden brown on each side, about 2-3 minutes per side. When both sides are browned, remove from the pan and place in a baking dish. Place in the oven to finish cooking(about 5-8 minutes more) while you make the pan sauce.
- Add the butter to the pan the pork was cooked in. Stir the butter as it melts to remove the browned bits from the bottom of the pan
- *this will give you a lot of flavor!
- Add the apples and onions and saute over medium heat until the apple begins to caramelize. Add the brown sugar and salt to the mixture and stir until dissolved. Let cook for 1 minute more and then pour in the cream and balsamic vinegar. Stir will and let the sauce cook for another 2-3 minutes, or until the cream reduces a bit and is thick and caramely.
- Remove the pork chops from the oven and serve with the sweet potato mash. Pour the cream sauce over the pork chops.
- *The potatoes are great eaten with the sauce also!
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