Maple Glazed Pork Chops and Sweet Potato Hash
Serving Size: 2-4 Prep Time: 10-15 minutes Cook Time: 20 minutes
|1-2 large||Sweet Potato(es) (Cut into chunks)|
|4||Pork Chops (Approx. 1 inch thick)|
|1 tsp||Thyme (Dried; 2 teaspoons fresh)|
|1/2 cup||Maple Syrup|
|1 tbs||Balsamic Vinegar|
|2 tsp||Dijon Mustard|
- Cut sweet potatoes and place in a large bowl. Cover and microwave until soft (approximately 5-7 minutes).
- While potatoes are in the microwave, start frying the bacon in a large skillet. It works best if you cut it into small pieces before frying. Cook until crisp.
- Scoop bacon onto a plate lined with paper towel. Remove grease leaving only 1 tablespoon in the skillet.
- Cut 2 slits on the pork chops, about 2 inches apart. Pat them dry with paper towel and sprinkle with salt and pepper on both sides.
- Heat the bacon grease on medium-high until just smoking. Add the chops and cook until browned. Take about 4 minutes per side.
- Transfer chops to a plate and tent aluminum foil over top to keep warm.
- Add 1 tablespoon of bacon grease back into the skillet and add the potatoes. Cook, turning occationally so that they are browned and slightly crispy.
- Stir in thyme and bacon. Season with salt and pepper according to your taste. Transfer to serving bowl.
- Add maple syrup, vinegar, and mustard to now-empty skillet. Cook until thickened, about 2 minutes. Add chops and simmer, turning often, until glaze coats chops.
- Serve and enjoy!
*Original recipe can be found in the America's Test Kitchen Simple Weeknight Favorites cookbook.