Rachael Ray Every Day

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Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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