Careme

Ingredients

• Bone-In Pork Loin Chop 2 chops, about 1 to 1 1/4 lb total $5.05/lb sale
• Sweet potatoes 2 medium, about 1 lb total seasonal produce
• Cauliflower 1 small head seasonal produce
• Dijon mustard 1 1/2 tablespoons pantry
• Maple syrup 1 tablespoon pantry
• Apple cider vinegar 1 tablespoon pantry
• Olive oil 2 tablespoons pantry
• Garlic 2 cloves, minced pantry
• Salt about 1 teaspoon, divided pantry
• Black pepper about 1/2 teaspoon, divided pantry
• Butter 1 tablespoon pantry
• Chopped parsley or chives 1 tablespoon optional pantry/produce

Instructions

1. Prep 2 bone-in pork loin chops, about 1 to 1 1/4 pounds total at $5.05 per pound sale, by patting them dry and seasoning both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let them sit at room temperature while you prep the vegetables.
2. Heat the oven to 425°F. Peel 2 medium sweet potatoes, about 1 pound total, and cut into large chunks. Cut 1 small head cauliflower into bite-size florets. Toss the cauliflower with 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of black pepper on a sheet pan.
3. Roast the cauliflower at 425°F for 22 to 25 minutes, tossing once halfway through, until browned at the edges and tender.
4. At the same time, put the sweet potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer for 12 to 15 minutes until very tender. Drain, then mash with 1 tablespoon butter, 2 to 3 tablespoons water, and a pinch of salt until creamy.
5. Whisk together 1 1/2 tablespoons Dijon mustard, 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, and 2 minced garlic cloves in a small bowl.
6. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the 2 seasoned pork chops and sear for 3 to 4 minutes on the first side and 2 minutes on the second side.
7. Brush the pork chops with half the mustard-maple mixture. Transfer the skillet to the 425°F oven and roast for 5 to 8 minutes, until the pork reaches 140 to 145°F. Rest the pork for 5 minutes.
8. Set the skillet back over low heat and add the remaining mustard-maple mixture with 1 tablespoon water. Stir for 30 seconds to make a quick glaze, then spoon it over the rested pork chops.
9. Serve the glazed pork chops with the smashed sweet potatoes and roasted cauliflower. Finish with 1 tablespoon chopped parsley or chives if using.
10. Pour a lightly oaked Chardonnay or dry Riesling if you’d like a wine pairing; both complement the sweet-savory glaze and early-spring vegetables.