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Molasses-Ginger Pork Chops with Sweet Potatoes

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    15 min.

  • Marinating Time

    2 to 12 h

  • Grilling Time

    10 to 15 min.

Ingredients
Instructions

the Ingredients

20151023095410 Row Pork 48

Marinade

  • Completed step 120 milliliters soy sauce
  • Completed step 60 milliliters rice vinegar
  • Completed step 60 milliliters molasses
  • Completed step Finely grated zest of 1 small orange (about 1 teaspoon)
  • Completed step 3 tablespoons fresh orange juice
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 1 tablespoon finely grated fresh ginger
  • Completed step 3 garlic cloves, minced
  • Completed step ½ teaspoon freshly ground black pepper
 
  • Completed step 4 boneless pork loin chops, each 225 to 280 grams and about 3 centimeters thick, trimmed of excess fat
  • Completed step 2 sweet potatoes, each about 455 grams
  • Completed step 1 tablespoon extra-virgin olive oil
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step 2 tablespoons unsalted butter, softened
  • Completed step 2 teaspoons white miso

Special Equipment

  • perforated grill pan

Instructions

  • Combine the marinade ingredients and whisk until the molasses is dissolved and the ingredients are thoroughly combined. Place the pork chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 12 hours.
  • Remove the chops from the bag and discard the marinade. Let the chops stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for direct cooking over medium heat (180° to 230°C), and preheat a grill pan for about 10 minutes.
    Prepare the grill for cooking over medium heat (200°C), and preheat a grill pan for about 10 minutes.
  • Cut each sweet potato lengthwise in half and then cut each half into 12-millimeter slices. Put the slices in a large bowl, add the oil, season with the salt and pepper, and turn to coat.
  • In a small bowl mash the butter and miso until it is thoroughly blended. Set aside.
  • Brush the cooking grates clean. Spread the sweet potatoes in a single layer on the grill pan and grill over direct medium heat, with the lid closed, until tender, 10 to 15 minutes, turning once or twice. At the same time, grill the chops on the cooking grates over direct medium heat until still slightly pink in the center, about 8 minutes, turning once. (Because of the sugar in the marinade, the grill marks will be quite dark.)
    Brush the cooking grates clean. Spread the sweet potatoes in a single layer on the grill pan and grill over medium heat, with the lid closed, until tender, 10 to 15 minutes, turning once or twice. At the same time, grill the chops on the cooking grates over medium heat until still slightly pink in the center, about 8 minutes, turning once. (Because of the sugar in the marinade, the grill marks will be quite dark.)
  • Transfer the sweet potatoes to a medium bowl, add the miso butter, and toss until the butter melts and the potatoes are evenly coated. Serve the chops warm with the sweet potatoes on the side.

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