Grilled Bone In Pork Chop, Apple Cider Glaze, Chipotle Sweet Potato Mash, Fried Brussel Sprout

In a saucepan, combine apple cider, brown sugar, soy sauce, garlic powder, salt, and black pepper. Bring to a boil and reduce heat to a simmer until thickened, about 10-15 minutes.

Prepare the Apple Cider Glaze

Preheat the grill to medium-high heat. Season pork chops with salt and pepper. Grill for about 4-5 minutes per side, brushing with the apple cider glaze during the last few minutes of cooking.

Grill the Pork Chops

Peel and cube the sweet potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Cook the Sweet Potatoes

Add butter, chipotle in adobo, salt, and black pepper to the sweet potatoes. Mash until smooth and creamy.

Mash and Flavor

Trim and halve the brussel sprouts. Heat olive oil in a skillet over medium heat. Add brussel sprouts and season with salt and pepper.

Prepare the Brussel Sprouts

Cook for about 8-10 minutes, stirring occasionally, until crispy and golden brown.

Fry the Brussel Sprouts

cider pork chop

Recipe information

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