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Restaurants›Willie Sue's. Sumter,S.C.›Pork Chops Recipe

Pork Chops Recipe

Name: Willie Sue's. Sumter,S.C.s Pork Chops Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces center-cut bone-in pork chops; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp garlic powder; 0.5 tsp smoked paprika; 1 tbs olive oil; 1 tbs unsalted butter; 2 pieces fresh thyme sprigs (optional); 2 pieces lemon wedges (for serving, optional); 1.25 lb sweet potatoes, peeled and cut into 1-inch cubes; 2 tbs unsalted butter; 3 tbs milk (whole or 2%); 1 tbs maple syrup or brown sugar; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp ground cinnamon (optional); 1 tsp chopped fresh parsley (optional); 0.5 tbs extra butter for finishing chops (optional)

Inspired by Willie Sue's. Sumter,S.C.

Time45m

Serves2

Two grilled center cut chops garnished with mashed sweet potatoes.

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Ingredients

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Pork Chops

2 pieces center-cut bone-in pork chops

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tsp Watkins garlic powder

1/2 tsp Smoked paprika

1 tbs olive oil

1 tbs Unsalted butter

2 pieces fresh thyme sprigs (optional)

2 pieces lemon wedges (for serving, optional)

Mashed Sweet Potatoes

1 1/4 lb sweet potatoes, peeled and cut into 1-inch cubes

2 tbs Unsalted butter

3 tbs milk (whole or 2%)

1 tbs maple syrup or brown sugar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp ground cinnamon (optional)

Garnish & Finishing

1 tsp chopped fresh parsley (optional)

1/2 tbs extra butter for finishing chops (optional)

Method

Pork Chops

Bring chops to room temperature

Remove pork chops from the refrigerator 20–30 minutes before cooking. Pat dry with paper towels to remove surface moisture — this helps achieve a good sear.

Season

In a small bowl combine kosher salt, black pepper, garlic powder and smoked paprika. Rub both sides of each chop lightly with olive oil, then evenly season both sides with the spice mix, pressing gently so it adheres.

Preheat grill or skillet

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet (cast-iron preferred) over medium-high heat. If using a skillet, add 1 tablespoon of butter and let it melt and foam.

Cook chops

Place pork chops on the hot grill or in the skillet. Cook undisturbed for 4–5 minutes per side for 1-inch thick center-cut chops, flipping once. If chops are thicker (1.25–1.5 inches), cook 5–6 minutes per side. During the last 1–2 minutes of cooking, add thyme sprigs to the pan and baste chops with melted butter (if using). Aim for an internal temperature of 140–145°F (60–63°C).

Rest

Remove chops from heat and tent loosely with foil. Let rest 5–7 minutes — internal temperature will rise a few degrees while juices redistribute.

Finish

Optionally top each chop with a small pat (1/2 tablespoon) of extra butter while resting so it melts over the meat. Serve with lemon wedge and chopped parsley if desired.

Mashed Sweet Potatoes

Cook sweet potatoes

Place the peeled, cubed sweet potatoes in a medium saucepan and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 12–15 minutes. Drain thoroughly.

Mash and season

Return drained sweet potatoes to the warm pan or a bowl. Add 2 tablespoons butter, 3 tablespoons milk, maple syrup (or brown sugar), 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon cinnamon (if using). Mash with a potato masher or ricer until smooth but still slightly textured. Taste and adjust seasoning — add a splash more milk for creaminess if needed.

Keep warm

Keep the mash warm (covered) until pork chops are rested and ready to plate. Reheat briefly over low heat, stirring, if it cools too much.

Plating & Garnish

Spoon a generous mound of mashed sweet potatoes onto each plate. Place a rested pork chop on top or next to the mash. Spoon any pan juices or melted butter over the chop. Sprinkle chopped parsley over the mash and serve with lemon wedges alongside.