Sauteed Pork Chops with Ginger-Fuji Apple Sauce and Maple Sweet Potatoes
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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.
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
- 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.