Maple bourbon glazed pork chops with scalloped sweet potatoes

By Lynn Crawford
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Brined pork chops

  • 2 cups hot water, 150*F
  • 1/4 cup kosher salt
  • 1/2 cup packed brown sugar
  • 2 cups apple cider
  • 2 tablespoons crushed black peppercorns
  • 2 tablespoons Dijon mustard
  • 1 bunch thyme
  • 1 tablespoon chopped rosemary leaves
  • 4 double-cut center loin Berkshire pork chops (10-12 ounces each)
  • Kosher salt and freshly ground black pepper

Bourbon bacon sauce

  • 1/4 pound sliced thick cut bacon, cut into 1/4 inch dice
  • 2 tablespoons unsalted butter
  • 2 shallots, finely diced
  • 2 garlic cloves, minced
  • 1/4 cup apple cider
  • 2-3 tablespoons bourbon
  • 2 sprigs thyme
  • 1/2 cup chicken stock

Apple chutney

  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 cups Vidalia onion, thinly sliced
  • 2 cups Gala apples, peeled, cored and cut into 1/4 wedges
  • 2 tablespoons brown sugar
  • 3 tablespoons apple cider vinegar
  • 1/4 cup apple cider
  • 2 tablespoons bourbon, optional
  • 1 sprig thyme
  • 1 pinch ground clove
  • 1 pinch red chili flakes
  • 1 tablespoon chopped parsley
  • Salt and freshly ground pepper

Scalloped sweet potatoes

  • 4 large sweet potatoes, peeled and cut into 1/8-inch rounds, about 3 pounds
  • 1 1/2 cups heavy (35%MF) cream
  • 1/2 cup Parmesan cheese
  • 1 teaspoon pureed garlic
  • Leaves from 3 sprigs of thyme
  • Pinch of freshly grated nutmeg
  • 2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper
  • 1 tablespoon unsalted butter, cut into small cubes
  • 1 cup grated Gruyere cheese


Brined pork chops

1. Combine the water, salt and brown sugar in a large bowl, stirring until the salt and sugar dissolve. Add the apple cider, peppercorns, mustard, thyme and rosemary.

2. Refrigerate the brine until cold.  Place the pork chops into the brine ensuring that they are completely covered.  Refrigerate for 4 hours.

3. Preheat the oven to 375*F. 

4. Remove the pork chops from the brine, wipe off the herbs and pat dry. Season the chops with salt and pepper.

5. Heat the olive oil in a large sauté pan over medium high heat.  Add the pork chops and cook for 2 to 3 minutes until golden brown.  Turn the chops and cook for another minute. 

6. Place the pan into the oven for 10-12 minutes until the internal temperature reaches 145*F.  Remove from oven and let rest in the pan.  The final temperature should not be more that 155*F after resting.

Bourbon bacon sauce

1. In a saucepan over medium heat, add the bacon and cook until golden brown. 

2. Add the butter, shallots and garlic.  Cook until softened. 

3. Add the cider and simmer until almost all of the liquid has evaporated.

4. Add the thyme and chicken stock and simmer for 20 minutes.  When the liquid has reduced and thickened, strain through a fine-mesh sieve into a small saucepan.

Apple chutney 

1. In a large skillet over medium heat add the olive oil, butter and onions. Cook until onions are soft.  Add the apples and brown sugar.  Sauté together until the apples are golden brown. 

2. Add the apple cider, vinegar, thyme, clove and chili flakes.  Continue to cook for 2 minutes until apples are soft and liquid has evaporated.  Season the chutney with salt and pepper. 

3. Remove from heat and add parsley.  Serve warm. Store in refrigerator for up to 3 days.

To serve

Spoon the sauce over the chops and around the plates.  Top with a generous amount of the apple chutney.

Scalloped sweet potatoes 

1. In a large bowl, add potatoes, cream, Parmesan cheese, garlic, thyme, nutmeg, salt and pepper, and toss well to coat.

2. Place potato mixture into a well greased 2-quart gratin dish or, alternatively, an 8-inch square glass baking dish, dot with butter, sprinkle cheese on top, cover with foil and bake on middle rack of preheated 350F oven for 1 hour.

3. Remove foil from dish and continue baking until potatoes are golden brown, about 10 minutes more. Serve immediately.


Recipes prepared by Chef Lynn Crawford

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