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About the Dish

  • Sweet Potatoes

    Sweet Potatoes

  • Thyme

    Thyme

  • Porterhouse Bone-in Pork Chop

    Porterhouse Bone-in Pork Chop

  • Shallot

    Shallot

  • Apple

    Apple

  • Cooking Sherry

    Cooking Sherry

  • Salad Greens

    Salad Greens

METHOD

1
Heat oven to 400° F.
2
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.
3
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.
4
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.
5
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
6
Toss greens with remaining 1 teaspoon olive oil. Season with kosher salt and pepper to taste.
7
Divide sweet potato and apple mixture between two dinner plates and top with chops. Serve with salad, and enjoy!