Grilled Berkshire Pork Chop With Merlot Sauce
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 medium
Sweet Potatoes (peeled and chopped)2 tbsps
Butter1 cup
Maple Syrup3 cups
Beef Broth1 cup
Merlot Wine1 tbsp
Cornstarch1 cup
Water2 tbsps
Olive OilDirections:
1
To cook the sweet potatoes: Place them in a medium saucepot and cover with water
2
Bring the water to a simmer over medium heat
3
Cook until the potatoes are tender, about 20 minutes
4
Drain the potatoes and place them into a food processor
5
Add the butter and maple syrup and process until smooth and creamy
6
(The sweet potatoes can also be mashed by hand
7
) Transfer to a bowl and keep warm or cool and reheat
8
To make the sauce: Combine the broth and wine in a saucepan
9
Bring to a simmer over medium heat then reduce by one third
10
Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth
11
Whisk the cornstarch mixture into the simmering sauce
12
Continue whisking until the sauce thickens
13
Season with salt and pepper and keep warm over low heat
14
To cook the pork: Heat a cast iron skillet or grill pan over high heat
15
Season the pork with salt and pepper
16
Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side
17
Allow the pork to rest for 5 minutes
18
Arrange sweet potatoes and pork chops on 2 plates
19
Spoon sauce around the chops and serve