Pork Chops with Rosemary-Honey Sauce and Sweet Potatoes

Basic idea comes from "Cook's Country", one of the better cooking mags out there. I've modified it a bit to suit our table. It is fairly simple to put together, presents well and tastes great.

Jul 10, 2020 - Serves 4

INGREDIENTS

• 4 bone-in pork chops
• 2 long and narrow sweet potatoes
• 2 red onions medium size
• 6 tbsp melted unsalted butter (divided)
• 2 tsp salt (divided) and 1 1/2 tsp pepper (divided)
• 1/2 tsp ground red pepper flakes
• 1 cup chicken broth
• 2 tbsp chopped fresh rosemary
• 1 tbsp honey

METHOD

Preheat oven to 450 degrees. Cut onions into wedges and cut the washed, unpeeled sweet potatoes into 1 1/2 inch sections. Toss them with 2 tbsp of the butter, 1 tsp of salt and 1/2 tsp of pepper on a rimmed baking sheet and bake for 30 minutes.

Sprinkle the chops with the remaining S&P and pepper flakes. Place 2 tbsp of the butter into a non stick pan and cook over medium - high until nicely browned, about 5 minutes per side depending on how you like them cooked. When done remove from heat and cover with foil and allow them to rest for a minute or two.

Add the rosemary, honey and broth to the still hot pan and bring to a boil over med-high heat while scrapping up any brown bits (that will add body to the finished sauce). Do this for 3-4 minutes, remove from heat, add the remaining 2 tbsp butter to the pan and serve the chops and veggies witht the sauce.

CHEF's NOTES:

• OK to substitute cayenne pepper for the pepper flakes, beef broth for the chicken broth and maple syrup for the honey. The end results will be similarly delicious.