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- 2 Cups apple cider
- 1/2 Cup beef stock
- 1/2 Cup chicken stock
- 1 Tablespoon adobo, from a can of chipotle in adobo
- 2 sweet potatoes, peeled roughly and chopped
- 1/2 stick plus 1/2 tablespoon unsalted butter
- 1/4 Cup whole milk
- 1 chipotle pepper, seeds removed and minced
- Two 8 to 10-ounce bone-in pork chops
- 1 Teaspoon olive oil
- Salt and pepper, to taste
- 1 Tablespoon chopped sage, for garnish
Preheat the oven to 450 degrees.
Place the apple cider, beef stock, chicken stock, and adobo in a large saucepan and season with salt and pepper to taste. Bring to a boil for 5 minutes. Reduce the heat to a simmer and reduce the liquid to a half a cup or until syrupy, about 20-25 minutes. Set aside and keep warm. While the sauce is reducing start the potatoes.
Place the chopped potatoes in a pot and cover with water and add a little salt. Bring to a boil and cook until fork tender, about 15-20 minutes. Drain the potatoes in a colander and return to the pot. Add the ½ stick of butter, milk, chipolte, and salt and pepper to taste and mash completely. Set aside and keep warm.
Place a large sauté pan over medium to medium-high heat and add the oil and the ½ tablespoon of butter. Season the pork chops on both sides with salt and pepper. When the butter starts to brown, add the pork chops to the pan and sear on one side for at least 4 minutes or until it is golden brown. Turn the pork chops over and place in the oven for 5-6 minutes or until an internal temperature of 155 degrees is reached. Remove from oven and let rest for 5 minutes before slicing.
Prepare serving plates by dividing the potatoes in the center of 2 plates. Slice the pork chop on an angle and fan over the sweet potatoes and spoon some of the sauce over the pork and garnish with the sage and serve.