Whether you’re interested in bringing back a traditional Sunday sit-down dinner with your family or just looking for new meal options, this Sunday dinner main dish recipe can help you bring it all together.
This simple recipe that takes 30 minutes, courtesy of America’s Test Kitchen, It's a perfect Sunday dinner recipe. I am always trying to add to my repertoire of pork recipes, so when I saw this recipe I knew I had to give it a try. I made this dish the other evening and the flavors were phenomenal.
This recipe is made in stages in a single skillet and comes together easily. I've never tasted better pork than this.
Happy cooking, eating and New Year!
Serves 4 people
- 1 1⁄4 pounds Sweet Potatoes (about 2 large), peeled and cut into 3/4-inch chunks
- 6 slices Bacon, chopped finely
- 4 bone-in rib or center-cut Pork Chops (8-10 oz each), 3/4 to 1 inch thick, sides slit
- Salt and Pepper
- 2 teaspoons Fresh Thyme, minced
- Salt and Pepper
- 1⁄2 cup Maple Syrup
- 1 tablespoon Cider Vinegar
- 2 teaspoons Dijon Mustard
Place potatoes in bowl and microwave, covered, until tender, 4 to 7 minutes. Meanwhile, cook bacon in large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate. Pour off bacon fat, reserving 2 tablespoons.
Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon reserved bacon fat in empty skillet over medium-high heat until just smoking. Cook chops until browned and meat registers 145 degrees F, about 4 minutes per side. Transfer to plate and tent with foil.
Add remaining reserved bacon fat and potatoes to empty skillet and cook, turning occasionally, until browned all over, 5 to 7 minutes. Stir in thyme and bacon. Season with salt and pepper. Transfer to serving bowl.
Add maple syrup, vinegar, and mustard to empty skillet and cook until thickened, about 2 minutes. Return chops and any accumulated juices to pan and simmer, turning often, until glaze coats chops, about 2 minutes. Serve.