- Cook Time
- Prep Time
- Coarse salt
- 4 1-inch-thick center-cut bone-in pork chops (about 2 pounds)
- 3 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch pieces
- 3 tablespoons red wine vinegar
- 2 garlic cloves, finely chopped
- 2 tablespoons raspberry jam
- 2 teaspoons Dijon mustard
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 1 red or yellow bell pepper, finely chopped
- 1 bunch scallions (green parts only), thinly sliced
In a large bowl, dissolve 2 tablespoons salt in 2 cups cold water. Add the pork chops to the brine and soak in the refrigerator for 20 minutes.
Meanwhile, place the sweet potatoes in a medium pot of salted water and bring to a low boil. Cook until tender, about 10 minutes. Drain and set aside.
In a small bowl, whisk together the vinegar, garlic, jam and mustard. Whisk in 1/3 cup olive oil in a thin stream until smooth.
Preheat the broiler and place a large, heavy ovenproof skillet over high heat. Remove the chops from the brine, pat dry and brush with the remaining 1 tablespoon olive oil. Sear the chops for 3 minutes on each side, then baste with one-quarter of the raspberry dressing. Broil, basting once, for 2 minutes on each side.
In a medium bowl, toss the sweet potatoes, bell pepper and scallions with the remaining raspberry dressing; season to taste with salt. Serve each pork chop with some of the sweet-potato salad.