Grilled Berkshire Pork Chop with Merlot Sauce

Total Time:
58 min
15 min
5 min
38 min

2 servings

  • Sweet Potatoes:
  • 2 medium sweet potatoes, peeled and chopped
  • 2 tablespoons butter
  • 1/4 cup maple syrup
  • Merlot Sauce:
  • 3 cups beef broth
  • 1 cup Merlot wine
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • Kosher salt and freshly ground black pepper
  • Pork chops:
  • 4 (4-ounce) pork chops
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat.

  • To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat.

  • To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes.

  • Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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