1hr 15 minutes prep and cook time
4 bone-in pork chops
1 tsp. ground mustard
1 Tbsp. ground coriander
1 tsp. white pepper
2 tsp. kosher salt
1 cup apple cider
3/4 cup bourbon, divided in ¼ cup and ½ cup
3 apples peeled, cored and quartered
1 apple, diced small
1 tsp. cinnamon
1 tsp. chopped fresh rosemary
4 sweet potatoes
4 Tbsp. butter, divided into two 2 Tbsp. portions
Oil for cooking
Salt to taste
Preheat the oven to 375 degrees.
Pierce the sweet potatoes all over with a fork, then place directly on the oven rack. Cook for one hour or until very soft. Place quartered apples on a parchment-lined baking sheet, drizzle with 1/4 cup bourbon and bake for 20 minutes.
While the potatoes and apples are roasting, combine the mustard, coriander, white pepper and salt. Pat the pork chops dry, then sprinkle spices on both sides of each chop. Set a cast iron or heavy frying pan over medium heat and add a drizzle of oil to coat. Sear the pork chops for 5 minutes on each side. Transfer the pork chops to a baking sheet and place in the oven to cook for an additional 12-15 minutes, or until the internal temperature reaches 145 degrees. Remove and set aside until serving.
While the pork cooks, add the apple cider, bourbon and 2 tablespoons of butter to the pan juices left in the cast iron pan. Whisk together to create a smooth sauce, then set aside to spoon over pork when plating
When the potatoes and apples are done, remove from the oven and combine in a large mixing bowl. Mash it all together with the potato masher, adding in the other 2 tablespoons of butter. Salt to taste.
In a small bowl, combine remaining chopped apple, rosemary and cinnamon.
To serve, spread the mashed apple & sweet potato mash in a shallow dish, top with pork chops. Spoon the bourbon sauce over all and garnish with chopped apple mixture
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