(Butter-Basted) Pork Chop and Sweet Mashed Potatoes

 Equipment:

- Oven, Pot, Pan, Strainer, (Measuring) Spoon

 

Ingredients:

  • Thick-Cut Pork Chops (2)
  • Chef’s Table Salt & Pepper (1.5 TBSP)
  • Olive Oil (3 TBSP)
  • Butter (3/4 stick)
  • Rosemary Sprig (1)
  • Thyme Sprig (3)
  • Sweet Potatoes or Yams (2, peeled, large-diced)
  • Water (for boiling)

 

Directions:

  1. Preheat Oven to 350 degrees F.
  2. Fill a large pot more than half-way with water and add in sweet potatoes. Turn on high heat and bring to a boil for 25-30 minutes.
  3. Using 1 TBSP of Chef’s Table S & P, sprinkle all sides of each pork chop – pressing into meat with hands.
  4. In a large sauté pan on medium-high heat, add olive oil and pork chops. Cook on each side for 1.5 minutes.
  5. Reduce heat to medium.
  6. Transfer 1/2 stick of butter into pan along with rosemary and thyme. Once melted, use a small metal spoon to scoop (baste) the top of each pork chop with the foaming butter.
    1. Remember: The key to a golden-brown pork chop is regularly flipping!
  7. Continue basting each side of the pork chop for one additional minute per side.
  8. Transfer to Oven for 4-5 minutes.
  9. Strain potatoes and place five on each plate (2).
  10. Remove Pork chops from oven and place one on each plate.
  11. Smash down sweet potatoes gently with a masher or fork. Place remaining butter over potatoes along with remaining Chef’s Table S & P. Please enjoy!

 

Difficulty:

Hard

This recipe serves an ideal portion for (2) people.

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