Double Cut Pork Chop Recipe

Prepare the Pork Chops

Season the double cut pork chops with salt, black pepper, ancho chili powder, and Dijon mustard. Let them marinate for at least 30 minutes.

Make the Ancho Sweet Dijon Glaze

In a small bowl, mix together 2 tbsp of Dijon mustard, 2 tbsp of ancho chili powder, and 1 tbsp of brown sugar. Set aside.

Prepare the Sweet Potato Hash

Peel and dice sweet potatoes. In a skillet, heat 1 tbsp of olive oil over medium heat. Add sweet potatoes and cook until tender, about 10 minutes. Stir in chopped green chiles and season with salt and pepper. Cook for an additional 5 minutes.

Cook the Bacon Jam

In a separate skillet, cook 4 slices of bacon until crispy. Remove bacon and crumble. Reserve some fat, add minced garlic, and sauté until fragrant. Mix in crumbled bacon and cook for an additional 2 minutes.

Grill the Pork Chops

Preheat a wood grill. Grill pork chops over medium-high heat for about 6-7 minutes per side, brushing with the ancho sweet Dijon glaze during the last few minutes of cooking.

Cook the Green Beans

In a pot of boiling water, blanch green beans for 2 minutes, then transfer to ice water. In a skillet, heat 1 tbsp olive oil, add minced garlic and sliced Fresno peppers, and sauté for 2-3 minutes. Add green beans and toss to combine.

Plate and Serve

On a plate, serve the grilled pork chop with sweet potato hash on the side, topped with bacon jam, and garlic green beans.