Recipe courtesy of Scott Johnson
Grilled Berkshire Pork Chop with Merlot Sauce
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 899
- Total Fat
- 41
- Saturated Fat
- 14
- Carbohydrates
- 67
- Dietary Fiber
- 5
- Sugar
- 32
- Protein
- 45
- Cholesterol
- 148
- Sodium
- 2189
- Total: 58 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 38 min
Ingredients
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
Directions
- 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.