french cut pork chop, bourbon peach chutney, roasted poblano and yucca mash, white balsamic gastrique

In a large pot, bring salted water to a boil. Add the cubed yucca and cook until tender, about 20-25 minutes. Drain and mash with butter, adding salt and pepper to taste. Stir in the roasted poblano peppers and set aside.

Prepare the Yucca Mash

In a saucepan over medium heat, combine the diced peaches, brown sugar, bourbon, cider vinegar, and a pinch of salt. Cook until the peaches are soft and the mixture thickens, about 10-15 minutes. Set aside.

Make the Bourbon Peach Chutney

Season the pork chops with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the pork chops for about 4-5 minutes on each side until they are golden brown and cooked through. Remove from heat and let rest.

Prepare and Cook the Pork Chops

In a small saucepan, combine the white balsamic vinegar and honey. Bring to a simmer and reduce until slightly thickened, about 5-7 minutes.

Make the White Balsamic Gastrique

On a plate, place a generous scoop of the yucca mash, top with the pork chop, spoon over the bourbon peach chutney, and drizzle with the white balsamic gastrique.

Serve

French cut pork chop

Salt

pork chop

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!