Pork Chops with Bourbon-Cherry Sauce and Sweet Potatoes

• portions: 4 servings
• temps total: 1 hour

Ingrédients

2 pounds sweet potato, peeled and sliced ¼ inch thick

1 cup chicken broth, divided

7 tablespoons unsalted butter, divided

2 teaspoons table salt, divided

1¾ teaspoons pepper, divided

4 (8- to 10-ounce) bone-in pork rib chop, ¾ to 1 inch thick, trimmed

¼ teaspoon pumpkin pie spice

1 teaspoon cornstarch

8 ounces sweet cherry, quartered

¼ cup bourbon

1 tablespoon orange marmalade

Instructions

Note: You can substitute ground cinnamon for the pumpkin pie spice. Garnish this dish with chopped fresh chives.

Combine potatoes, ½ cup chicken broth, 4 tablespoons butter, ¾ teaspoon salt, and ½ teaspoon pepper in large saucepan. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes. Process with immersion blender until smooth.

Meanwhile, pat pork dry with paper towels and sprinkle with pie spice, 1 teaspoon salt, and 1 teaspoon pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add pork and cook until well browned and registers 140 degrees, about 6 minutes per side. Transfer pork to platter and tent with foil.

Whisk cornstarch and remaining ½ cup chicken broth together in bowl. Combine cherries, bourbon, orange marmalade, chicken broth mixture, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in now-empty skillet. Bring to simmer over medium-high heat and cook, stirring, until mixture turns thick and translucent, about 3 minutes. Off heat, stir in remaining 2 tablespoons butter. Serve pork chops and sweet potatoes with sauce.

Nutrition

• Calories: 809
• Lipides Totaux: 38 g
• Lipides Saturés: 19 g
• Lipides Insaturés: 13 g
• Acides Gras Trans: 0 g
• Cholestérol: 187 miligrams
• Sodium: 1487 miligrams
• Glucides Totaux: 54 g
• Sucres Totaux: 22 g
• Protéines: 45 g