Honey-Glazed Pork Chops With Mashed Sweet Potatoes
- Juice of 1 large orange (about 1/2 cup)
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons Cajun seasoning
- 1 teaspoon chopped fresh thyme
- 1 teaspoon Worcestershire sauce
- Kosher salt
- 4 bone-in center-cut pork chops (about 1 3/4 pounds total)
- 2 tablespoons honey
- 4 small sweet potatoes (about 8 ounces each)
- 2 tablespoons unsalted butter
Preheat the oven to 375 degrees F. Whisk the orange juice, olive oil, 1 1/2 teaspoons Cajun seasoning, the thyme, Worcestershire sauce and 3/4 teaspoon salt in a large bowl. Pierce the pork chops in several places with a fork, then add to the bowl with the marinade and turn to coat. Transfer the pork chops to a rack set on a rimmed baking sheet, reserving the marinade. Bake the chops 15 minutes, then turn and continue baking until slightly golden, about 10 more minutes.
Preheat the broiler. Whisk the honey into the reserved marinade and brush onto the chops. Broil until golden and a thermometer inserted into the center registers 145 degrees F, about 4 minutes per side. Let rest 5 minutes.
Meanwhile, pierce the sweet potatoes in a few places with a fork and microwave until soft, about 20 minutes. Cut in half and scoop the flesh into a bowl. Add the butter and the remaining 1/2 teaspoon Cajun seasoning and mash; season with salt. Serve the pork chops with the mashed sweet potatoes and drizzle with the pan juices.
Per serving: Calories 492; Fat 16 g (Saturated 6 g); Cholesterol 77 mg; Sodium 821 mg; Carbohydrate 58 g; Fiber 7 g; Protein 29 g
Photograph by Christopher Testani
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