Recipe courtesy of John Malik

Apple Cider Glazed "Double Cut" Pork Chop with Sweet Potato Hash, Tomato Jam and Southern Greens

  • Level: Easy
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Ingredients

Four 14-ounce pork chops

Marinade, recipe follows

1 cup Apple Cider Glaze, recipe follows

3 cups Sweet Potato Hash, recipe follows

Salt and pepper, to taste

4 rosemary sprigs

Marinade:

2 ounces bourbon

2 ounces Worcestershire

1 handful juniper berries, crushed

Freshly crushed black pepper

Pinch of rosemary, thyme, sage, chopped

1/4 cup olive oil

Apple Cider Glaze:

2 tablespoons honey

1 cup brown sugar

3 cups apple cider

1/2 cup cider vinegar

1 clove garlic, minced

1 sprig fresh thyme

1 sprig fresh sage

1 teaspoon ground black pepper

Sweet Potato-Andouille Hash:

1/2 cup yellow onion, diced

1 clove garlic, minced fine

2 tablespoons olive oil

1 cup andouille sausage, diced

2 whole sweet potatoes, peeled and diced 1/4 by 1/4-inch

1 cup chicken stock

3 tablespoons heavy cream

1 teaspoon salt

1/2 teaspoon black pepper, finely ground

Directions

  1. Marinate the pork chops for 2 to 3 hours. In the meantime make the hash and glaze.
  2. Preheat grill to medium. Remove the chops from the marinade and wipe off any excess marinade. Grill chops, basting with Cider Glaze until desired temperature. Medium temperature is 15 to 18 minutes. Present chops with a base of Sweet Potato Hash with pork chop placed on top and garnish with a rosemary sprig.

Marinade:

  1. Mix ingredients together.

Apple Cider Glaze:

  1. Caramelize the honey and brown sugar in a pan over medium heat, stirring constantly. Combine the apple cider, vinegar and garlic and add to sugar, bring to boil over high heat. Lower the heat to medium and simmer for 30 minutes. Strain into a small saucepan and add thyme, sage, and pepper and cook over medium heat for 15 minutes. Remove herbs and reserve for pork chops.

Sweet Potato-Andouille Hash:

  1. Saute onions and garlic in the olive oil over medium heat in saucepan until translucent. Add andouille sausage and stir well to combine. Once some of the fat begins to render from the sausage and the diced sweet potato and cook for stirring frequently for 10 minutes. Add chicken stock until evaporated then add cream and reduce until liquid is absorbed. Season with salt and pepper and keep warm.
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