Bone-In Kurobuta Pork Chop
Snake River Farms Heirloom Pork, Caramelized Sweet Potatoes, Candied Pecans, Creole Mustard Reduction
Note: for weight loss purposes, this should serve 2.
1 14 oz Kurubota Pork Chop
1 Sweet Potato, sliced
2 Tablespoon Blended Oil
2 oz Candied Pecans
1 oz Green Onions, chopped
1 Yellow Onion
2 oz New Orleans Steen’s Cane Syrup
1 oz Whole GrainMustard
1 oz Brown Sugar
2 oz Caramel Sauce
Salt and Pepper to Taste
Note: for dietary purposes, may choose to omit candied pecans, cane syrup, sugar, and caramel sauce.
Preheat oven to 350 degrees.
Season pork chop with salt and pepper. Grill pork cork until the center is light pink in color, approximately 8-12 minutes depending on the exact size and thickness of the pork chop.
Slice sweet potatoes, toss with one tablespoon of oil, place on a roasting sheet and roast in oven until the potatoes are soft to touch and darken in color, approximately eight minutes.
In a sauté pan over medium heat, add one tablespoon of oil, add sliced onions and cook until caramelized, stirring occasionally until they brown. Add cane syrup, sugar and mustard to sauté pan and simmer for about eight minutes until the mixture becomes syrupy.
Spoon the caramelized onion sauce into the center of a large round place, place pork chop on top. Add sweet potatoes, drizzle with caramel and garnish with green onions and candied pecans.