Recipes
Photo by Alan Richardson
Sauteed Pork Chops with Ginger-Fuji Apple Sauce and Maple Sweet Potatoes
Episode 113: Ginger Fuji Apple Chutney
This is a great dish to serve when the weather turns cool: seared chops sauced with a chutney-flavored reduction, served with maple syrup-flavored mashed potatoes. You can probably tell how the dish evolved; the pork and apple combo is a Western classic, as is a mashed-potato accompaniment. I wanted to balance the sweetness of the apples, so I sweetened the potatoes a bit. This may sound contradictory, but it really works, and, moreover, it deepens all the flavors.
For extra juiciness, I recommend you brine the chops in cold salted water (it should taste as salty as seawater) for at least 30 minutes (and up to 4 hours) in the fridge before you cook them. Go light on the subsequent salt seasoning if the chops are brined. Wrapping the potatoes in foil helps cook them quicker-and don't worry about their being steamed, as we're not looking for a mealy result here.
Serves 4
Ingredients
4 medium sweet potatoes
1/4 cup pure maple syrup
2 to 4 tablespoons cold unsalted butter, as desired, plus 1 tablespoon
Kosher salt and freshly ground black pepper to taste
4 1/2-inch-thick loin pork chops
1 cup all-purpose flour
2 tablespoons grapeseed or canola oil
1 cup Master Chicken Broth or low-sodium canned chicken broth
1 cup white wine
1 1/2 cups Ginger-Fuji Apple Chutney
1/4 cup chopped fresh flat-leaf parsley
Directions
- Preheat the oven to 400°F.
- Wrap each potato in aluminum foil and bake until a knife can pierce the potatoes easily, 30 to 40 minutes. As soon as the potatoes are cool enough to handle, scoop out the flesh and transfer it to a bowl. Use a heavy whisk to whip the potatoes. Add the maple syrup and 2 to 4 tablespoons of the butter, whisk to blend, and season with salt and pepper. Cover with foil to help keep the potatoes warm and set aside. Don't turn off the oven.
- Season the chops on both sides with salt and pepper and dredge in the flour. Heat a large, heavy, ovenproof sauté pan over high heat. Add the oil and swirl to coat. Add the chops and sear on one side until brown, 3 to 4 minutes. Turn the chops and transfer to the oven. Bake the chops until medium done, 8 to 10 minutes. Turn off the oven.
- Transfer the chops to a heat-proof plate and allow to rest for 5 minutes. Place the sauté pan over high heat, add the broth and wine, and deglaze the pan, scraping to incorporate any browned bits. Reduce the liquid by half, about 4 minutes, and add the chutney and the remaining tablespoon of butter. Add the parsley and correct the seasoning.
- Place small mounds of the potatoes on serving plates. Place a chop on each mound, pour the sauce over, and serve.
Cooking Tips
Chopping Herbs
Related recipes
Braised Pork Shoulder with Cranberry-Corn Dumplings
Stir Fried Pork Chops and Peppers with Spicy Ketchup
Tamari Slow Braised Chipotle Pork Stew
Simply Ming In Your Kitchen
NOW AVAILABLE. Ming's newest cookbook includes 80 new recipes with QR codes to access videos of Ming preparing each recipe and free shopping lists.
