Jacquiline
Last summer, my husband and I were out having dinner at a restaurant where I had the most AMAZING sweet potato puree I had ever had in my life. It was creamy, yet light and I pretty much wanted to lick my plate clean. But, that would have been awkward… This creamy goodness was all just a bed for a roasted quartered chicken! What?! Who needs to order a quartered chicken??? Apparently I do. And there were no regrets, none. Needless to say, my stomach was happy, VERY happy. Ever since then, and probably five pounds of sweet potatoes later, I’ve finally made this infamous dish’s twin! And instead of chicken, I decided to pair it with a brined pork chop with a little kick and oh, wow! Sooo good, friends!
Before, I didn’t quite understand all the hype behind brining and always logged it as a skill that “professional cooks” use. But, oh was I wrong! This is super easy; yes it takes a little time, but is it worth it! Trust me!
Quick note: Once the meat is finished in its sugar/salt bath be sure to pat in nice and dry with paper towels before you put it in your hot pan. This will ensure that you get that nice “seared” texture on the pork chop.
- 2 bone-in pork chops
- 3 cups water
- 4 cups ice
- 1/3 cup kosher salt
- 1/3 cup sugar
- 1/2 teaspoon whole peppercorns
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon onion powder
- 1/4 tespoon black pepper
- 1/8 teasoon cayenne pepper
- 1 large sweet potatos
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 ounces cream cheese
- In a large saucepan bring the 3 cups of water to a boil. Add the kosher salt, sugar, and peppercorns, stir to dissolve. Transfer to a medium bowl and add the 4 cups of ice cubes. Stir until brine is cool and then add pork chops. Let chill covered in the refrigerator for 1 hour.
- In a small bowl mix together the smoked paprika, garlic powder, onion powder, cayenne pepper, and black pepper. Reserve for later.
- In a small sauce pan on low medium/low heat melt a small amount of olive oil and some butter together. Add in garlic, salt and pepper and stir until garlic is just starting to turn brown. Pour into a small bowl and reserve fore later as well.
- Preheat oven to 400 degrees
- Slice a large sweet potato in half and place face down on a greased baking sheet. Let bake in the oven for 45 minutes.
- When the potato is done, take out of the oven and set aside.
- Take the pork chops out of the brine and pat dry with paper towels. Rub the spice mixture into the pork chops. Heat a large fry pan over medium heat with 1 tablespoon of olive oil. Sear the pork chops for 4-5 minutes per side until done. Let the pork chops rest on a plate covered with aluminum foil. Let rest for 5 minutes.