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About the Dish

  • Sweet Potatoes

    Sweet Potatoes

  • Thyme


  • Porterhouse Bone-in Pork Chop

    Porterhouse Bone-in Pork Chop

  • Shallot


  • Apple


  • Cooking Sherry

    Cooking Sherry

  • Salad Greens

    Salad Greens


Heat oven to 400° F.
MISE EN PLACE Peel sweet potato, and cut until 1/4-inch dice. Pick thyme leaves from stems and discard stems. Peel and mince shallot. Peel, core, and slice apples into thin, wedge-shaped slices.
Line a baking sheet with aluminum foil. In a medium bowl, toss sweet potatoes with 1 teaspoon olive oil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir in half of the thyme leaves. Spread sweet potatoes on prepared pan and roast 10 minutes. Stir and continue cooking until soft, about 10 minutes more.
Meanwhile, heat 1 teaspoon olive oil in a sauté pan over medium heat. Season chops on both sides with a total 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Stand chops in hot pan with their fat end down (you can hold chops with tongs, or prop them up against each other). Cook until fat is well-browned, about 2 minutes. Lay chops in the pan and cook 3 minutes each side. Transfer pork to a plate.
If necessary, remove all but 1 teaspoon fat from pan. Stir in shallot and cook 1 minute. Stir in apples and cook 2 minutes. Pour in sherry, and stir. Cover pan, and cook 3 minutes. Remove lid and stir in sweet potato and remaining thyme leaves. Top with chops. Cover, reduce heat to low, and cook until chops are hot and cooked to desired doneness, 1 - 2 minutes
Toss greens with remaining 1 teaspoon olive oil. Season with kosher salt and pepper to taste.
Divide sweet potato and apple mixture between two dinner plates and top with chops. Serve with salad, and enjoy!