Our chefs sure know the way to a man’s heart! This delicious recipe is great for your Father’s Day weekend celebration or just a romantic night at home. Pork chops finished with a honey, mustard and rosemary glaze and served with whipped roasted sweet potatoes and a balsamic reduction.
4 – Pork Rib Chops, Bone In (6-7 oz)
4 Cups Water
1/4 Tbsp Black Peppercorns, whole
1/4 Cup Kosher Salt
1/3 Cup Brown Sugar
2 fresh sprigs of Thyme
To brine the Pork Chops:
1. In a container, mix together water, peppercorns, salt, brown sugar; mix with a whisk in order to dissolve salt.
2. Place pork in the brine and refrigerate for 4 hours.
Rosemary Honey Glaze:
4 Tbsp Rosemary, Fresh, Chopped Finely
6 oz Honey
4 oz Mustard, Whole Grain
To make the glaze:
1. Clean rosemary from stems. On a cutting board, chop the rosemary until finely cut.
2. Place the chopped rosemary, mustard, and honey into a stainless steel mixing bowl.
3. Using a rubber spatula, mix until ingredients are completely incorporated.
Sweet Potato Side:
2 Cups Sweet Potatoes, Peeled And Quartered
1/3 Cup Whole Butter, Diced 1”
1 1/3 Tbsp Light Brown Sugar
Pinch of Salt & Pepper
1/4 tsp Nutmeg
To make the sweet potatoes:
1. Place sweet potatoes in a pot and cover with water.
2. Bring to a simmer and cook for 25 minutes or until soft.
3. In a small pan, melt ½ of the butter, all of the brown sugar and nutmeg set aside.
4. Remove potatoes from water and allow to dry in a colander.
5. Using whip attachment place potatoes into mixing bowl then add brown sugar, butter, salt & pepper, and nutmeg mix on speed 2 for approximately 1-2 minutes.
8 oz Beef broth
4 oz Balsamic Vinegar
4 oz Whole Butter
1. Place the Pork Chops on the grill at an angle for 2 minutes. Rotate clock wise a half turn and continue cooking for an additional 3 minutes. Flip over and repeat, cook pork chops until and internal temperature of 150° is reached.
2. Remove from the grill and drizzle 1 Tbsp of the Rosemary Honey Mustard Glaze on one side of each pork chop. Place the meat onto the left hand side of the plate with one pork chop leaning on the other.
3. In a sauté pan heat the beef broth, balsamic vinegar, and whole butter until it begins to simmer. Reduce by ¾. And pour the sauce in front of the meat on the plate.
4. Serve with sweet potatoes and enjoy!