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Seared Pork Chops & BBQ Sauce
with Mashed Sweet Potatoes
35 MIN
2 Servings
From the Test Kitchen
The star of our rich, silky pan sauce is barbecue sauce, whose sweet and tangy notes provide perfect contrast to seared pork and mashed sweet potatoes in this hearty dish. We’re perking it all up with a side of sautéed zucchini garnished with spicy pickled jalapeño.
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NutritionPER SERVING
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Calories690 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Center-Cut Pork Chops
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1 lb Sweet Potatoes
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1 Zucchini
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1 Poblano Pepper
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¼ cup Barbecue Sauce
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2 Tbsps Butter
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1 oz Sliced Pickled Jalapeño Pepper
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2 Tbsps Chicken Demi-Glace
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potatoes. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.
2
Cook & mash the sweet potatoes
Add the diced sweet potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the vegetables
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 9 to 10 minutes, or until lightly browned and softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.
4
Cook the pork
Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*An instant-read thermometer should register 145°F
5
Make the sauce & serve your dish
While the pork rests, to the pan of reserved fond, add the barbecue sauce and demi-glace (carefully, as the liquid may splatter). Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined and the liquid is slightly reduced in volume. Turn off the heat. Add the remaining butter; stir until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed sweet potatoes and cooked vegetables. Top the pork and sweet potatoes with the sauce. Garnish the vegetables with as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potatoes. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.
2
Cook & mash the sweet potatoes
Add the diced sweet potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the vegetables
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 9 to 10 minutes, or until lightly browned and softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.
4
Cook the pork
Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*An instant-read thermometer should register 145°F
5
Make the sauce & serve your dish
While the pork rests, to the pan of reserved fond, add the barbecue sauce and demi-glace (carefully, as the liquid may splatter). Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined and the liquid is slightly reduced in volume. Turn off the heat. Add the remaining butter; stir until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed sweet potatoes and cooked vegetables. Top the pork and sweet potatoes with the sauce. Garnish the vegetables with as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
Tips from Home Chefs