Grilled Pork Chops w/ Sautéed Apples, Sweet Potato Hash


Grilled Pork Chops Ingredients

2 tsp. kosher salt or 2 tsp. Bragg’s Liquid Amino (can use without adding additional salt)

1 tsp. ground black pepper

1 T garlic powder

1 T onion powder

1 T ground cumin

1tsp. chili powder

1/2tsp. Rosemary (dry or fresh)

2 tsp. Dijon mustard

2T olive oil

4 bone-in pork chops (3/4 to 1 inch thick)

Sautéed Apple and Onions Ingredients:

2 medium apples sliced

1 yellow onion sliced

1T butter

2T honey

1 pinch salt

Following spices to taste:

Cinnamon, Ginger, Cumin, Garlic powder, and Allspice

Sweet Potato Hash Ingredients:

2 large sweet potatoes, peeled and cubed into 1-inch cubes

3T coconut oil, divided

1 red onion, chopped

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

2 cloves garlic, chopped

1 tsp. Ground Ginger

1 tsp. Cinnamon

1T Honey

Lemon zest

Kosher salt and ground black pepper to taste

2 tablespoons chopped fresh basil


Directions for Grilled Pork Chops:

1. Preheat grill or grill pan medium-high heat, and lightly oil.

2. In a bowl, mix together the salt, black pepper, garlic powder, onion powder, cumin, Worcestershire sauce, until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.

Directions for Sauteed Apples and Onions

Heat butter; add sliced apples and onions sauté until al dente. Add honey and spices cook until apples are caramelized possibly an additional 5mins.

Directions for Sweet Potato Hash:

Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat, Add the red onions, bell peppers, and garlic, and sauté until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.

Add the remaining 2 tablespoon oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the remaining spices, honey, and gently stir in the onion mixture, basil, and lemon zest.

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