Pork Chop Recipe
Sous Vide & Grilled Duroc Pork Chop, Roasted Sweet Potatoes, Flash-Fried Brussels, Mustard-Molasses Cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
- 2
Roast the Sweet Potatoes
While the pork chops are cooking, preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes. Toss them in a bowl with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- 3
Flash-Fry the Brussels Sprouts
Trim the Brussels sprouts and cut them in half. Heat a skillet with 1 tablespoon of olive oil over medium-high heat. Add the Brussels sprouts and stir-fry for about 5-7 minutes until they are crispy and browned. Season with salt and pepper.
- 4
Grill the Pork Chops
Once the pork chops are done sous vide, preheat a grill or grill pan over high heat. Remove the pork chops from the bag and pat dry. Brush with 1 tablespoon of olive oil and grill for 2-3 minutes per side until you get a nice char.
- 5
Prepare Mustard-Molasses Cream
In a small bowl, mix 2 tablespoons of mustard with 1 tablespoon of molasses and a pinch of salt. Add a splash of cream to reach the desired consistency.
- 6
Serve
Plate the grilled pork chops alongside the roasted sweet potatoes and flash-fried Brussels sprouts. Drizzle the mustard-molasses cream over the pork chops and enjoy!
