Roast Pork Chop with a Sweet Potato Toston
Chef Tyler
Rated 5.0 stars by 1 users
Servings
2-4
Prep Time
45 minutes
Cook Time
140 minutes
Hi everyone, Chef Tyler here, and today, I'm bringing you our Pork Chop with Sweet Potato Toston – a true culinary delight! Picture this: juicy, perfectly grilled pork chops paired with crispy, golden sweet potato tostones. And the sauce? It's absolutely tantalizing. One bite, and you'll be hooked. This is a BBQ lover's dream dish, folks. Don't miss out! 🍖🍠🔥
Ingredients
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2 tablespoons kosher salt
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2 tablespoons brown sugar
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1 bay leaf
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3 garlic cloves
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½ bunch thyme ❄
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¼ teaspoon black pepper
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1 large sweet potato
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1 cup canola oil
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1 24 ounce pork chop ❄
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1 Granny Smith apple ❄
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1 shallot
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1 bunch dill ❄
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½ bunch parsley ❄
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¼ cup apple cider vinegar ❄
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¼ cup white soy ❄
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¼ cup mustard oil ❄
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1 lime
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2 ounces (4 tablespoons) butter ❄
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1 container crème fraîche ❄
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Medium pot
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Pyrex container or other shallow container
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Cutting board
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Knife
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Cast iron pan or large saute pan
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Large saute pan
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2 small mixing bowls
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Tongs
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Large metal spoon
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Kosher salt
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Aluminum foil
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Honey
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Sheet tray
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Metal spatula
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Paper towels
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4 cups water
Mise en Place 🔪
Directions
Homework: The Day Before Cooking 📖
Preheat your oven to 350F.
In a medium pot, stir together the 2 tablespoons kosher salt, brown sugar, bay leaf, half of the thyme, 1 of the garlic cloves (en chemise/unpeeled), the black pepper, and 4 cups of water, reserving the remaining thyme and garlic for tomorrow's class. Bring to a boil and, once boiling, remove from the heat and set aside to allow the brine to cool.
When the brining liquid has fully cooled, set the pork chop in a Pyrex or other shallow container. Pour the liquid over the pork chop and set in your refrigerator to brine for 4 hours.
After 4 hours of brining, remove the pork from the brine and use paper towels or a clean kitchen towel to pat it dry. Set in your fridge, uncovered, overnight to dry out for tomorrow’s class.
Meanwhile, coat the sweet potato with a dash of canola oil and season with a pinch of kosher salt.
Wrap in aluminum foil and roast until it’s completely soft, about 1½-2 hours.
Use your hands to smash the sweet potato until it’s about ¼-inch thick. The skin will break and that’s ok!
Transfer to your refrigerator, uncovered, to dry out for tomorrow’s class.
Get excited for class tomorrow!! See you soon!
Prep 🥒
Peel and brunoise the apple and the shallot. Chop the dill and parsley.
To make the winter apple relish, combine the apple, shallot, apple cider vinegar, dill, parsley, soy, mustard oil, and a pinch of kosher salt. Zest in the lime and stir to combine.
To make the garlic crème fraîche, whisk together the crème fraîche, a pinch of salt, and honey to taste in a separate mixing bowl until combined.
Finely mince the remaining 2 cloves of garlic and stir into the crème fraîche mixture. Adjust the seasoning with lime juice and salt.
How to Cook 🍳
Heat a cast iron pan over high heat. Add 2 tablespoons of canola oil and heat until smoking.
Add the pork chop and press down to ensure direct contact with the pan.
Continue cooking until a hard golden brown sear is achieved, about 4 minutes.
Flip the pork over and continue cooking until beautifully seared on both sides, about 4 minutes more.
Add the butter along with the remaining thyme and garlic. Baste the pork chop until it is cooked through.
Remove the pork chop from the pan and set aside on a cutting board to rest for 10 minutes.
Meanwhile, heat a large sauté pan on medium-high heat. Add the remaining canola oil and heat until just smoking.
Add the smashed sweet potato and turn the heat to medium. Cook the toston, flipping until crispy brown on both sides, about 2-4 minutes.
Remove the toston from the pan and transfer to a paper towel-lined tray. Season with salt.
To serve: carve the pork chop off the bone and slice against the grain. Arrange on top of the sweet potato toston, add a dollop of the garlic creme fraiche, and finish with winter apple relish. Dig in!!!