Ingredients: |
Ingredients: MARINADE:
1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup molasses
Finely grated zest of 1 small orange (about 1 teaspoon)
3 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
2 sweet potatoes, each about 1 pound
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, softened
4 boneless pork loin chops, each 8 to 10 ounces and about 1/2 - 1" inches thick, trimmed of excess fat
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Directions: |
Directions:1. 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.
2. Remove the chops from the bag and discard the marinade.
3. Let the chops stand at room temperature for 15 to 30 minutes before grilling.
4. Prepare the grill for direct cooking over medium heat
5. Cut each sweet potato lengthwise in half and then cut each half into 1/2-inch
slices.
6. Put the slices in a large bowl, add the oil, season with the salt and pepper, and
turn to coat.
7. In a small bowl mash the butter and miso until it is thoroughly blended. Set aside.
8. 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.
9. At the same time, grill the chops on the cooking grates over direct medium heat
until still slightly pink in the center, 4 or 5 minutes per side or until internal temp. is
150F.
10. Transfer the sweet potatoes to a medium bowl, 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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