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Friday, January 4

Pork chops with sweet potatoes & apricot glaze

Sweet potatoes, peeled, cut into 1-inch chunks
1 pound
Pears, peeled, cored, cut into 1-inch chunks
Shallot, chopped
Ginger, 1-inch piece, minced

3 sprigs
Oil, olive
1 tablespoon
Salt, kosher

Pepper, freshly ground

Pork chops, 1-inch thick, rested at room temperature for 30 minutes
Jelly, apricot
2 tablespoons
  1. Preheat the oven to 425F; line a baking sheet with foil, and place it in the oven. 
  2. Toss the potatoes and pears together in a large bowl. 
  3. Toss in the shallot, ginger, thyme, oil, ½-teaspoon salt, and pepper; mix with your hand. 
  4. Remove the pan from the oven, and arrange the vegetables evenly on the hot pan. 
  5. Roast for 15 minutes. 
  6. While the vegetables are roasting, sprinkle the pork chops with salt and pepper on both sides. 
  7. Make room for the pork chops on the pan, and return to the oven for another 15 minutes, or until the pork reaches 145F on an instant-read thermometer and the potatoes are tender. 
  8. Discard the thyme stems. 
  9. Spread a layer of jelly on the chops. 
  10. Switch the oven to broil, return the pan to the second-highest rack, and broil for 1 to 2 minutes to create a glaze. 
  11. Rest the pork for at least 3 minutes. 
  12. Divide the vegetables and chops among heated plates and serve immediately. 
Recipe mildly adapted from One Pan, Whole Family.

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