The secret to this dinner is really two things: the marinade on the pork chops and the sweet potatoes. I’m not sure I could ever make enough of the potatoes to satisfy my fiancé. As we were eating, I said something like, “This is food we could feed to guests.”
So, to kick off your week, here’s a few recipes:
Peach Glazed Pork Chops
4-6 pork chops
1/2 cup peach preserves
1/2 cup olive oil
1/4 cup apple cider vingar
2 Tbsp dijon mustard
3 Tbsp fresh lemon juice
1.5 tsp salt (I used sea salt)
3/4 tsp black pepper
Whisk all ingredients together in a small bowl. Place 4 to 6 pork chops in a bag, add one cup of marinade. Reserve the rest. Let the chops marinate 2-4 hours. Grill over medium heat, basting the chops with more marinade every time you turn them over. After the pork chops are seared on both sides (seared is the wrong word, but not pink anymore), closed the grill lid to get the middles cooked. Total cook time, maybe 10-12 minutes.
Grilled Garlic Sweet Potatoes
2-3 medium sweet potatoes, cubed
2-3 Tbsp. garlic olive oil
Salt (not sea salt)
Rosemary or basil
Cube the sweet potatoes. (You can peel them or not, it’s up to you. One other tip, microwave the potatoes a good 90 second first. Makes them easier to chop and cuts down on your cooking time later.) Put in large bowl. Drizzle olive oil on them, salt and pepper to taste. Stir to coat potatoes.
Take a large piece of aluminum foil (really big), and pour potatoes on one end. Sprinkle with either rosemary or basil. Fold over foil to make a packet.
Place on grill over high heat and cook for 15-20 minutes.
If you’re making both of these things together, start the potatoes first, right over the hottest part of the grill. Cook for 10 minutes. Then, scoot them aside so you have room to add the pork chops.