Molasses Glazed Pork Chops
Molasses glazed pork chops and sweet potatoes with red cabbage slaw is both sweet, tart and perfect for a Sunday supper.
Ingredients
- 3/4 lb Sweet Potatoes
- 3 tbsp Olive Oil
- 2 tsp Salt
- 1 1/2 tsp Black Pepper
- 1/3 cup Molasses
- 5 tbsp Apple Cider Vinegar
- 1/2 tsp Red Pepper Flake
- 1/2 head Red Cabbage-sliced thin
- 1/2 cup Peanuts Roasted-chopped
- 3 tbsp cilantro-chopped
- 2 1" thick boneless pork chop
Instructions
- Toss potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover and microwave for 6-8 minutes, until softened. Stir halfway through and drain well.
- Combine molasses, 1/4 cup vinegar, pepper flakes and 1/4 teaspoon salt in a small saucepan and bring to a simmer over medium heat. Cook until thickened about 5 minutes.
- Whisk 2 tablespoons of the molasses mixture into 1/2 teaspoon salt, 1/4 teaspoon pepper, balance of oil, and rest of the vinegar into a large bowl. Add cabbage, peanuts and cilantro then toss to combine. Season with salt and pepper and set aside.
- Pat pork dry with paper towels and sprinkle with remaining salt and pepper. You can grill these on an outdoor BBQ if you prefer but I used my grill pan on top of the stove. Brush pork chops with the molasses marinade. Cook until internal temp reaches 135' 4-6 minutes per side.
- When you turn the pork chops over add your potatoes to the pan. Brushing with the molasses marinade. Turn after 2 minutes to get char marks onto the potatoes. When your pork is done transfer to a platter and rest for 5 minutes. Meanwhile continue cooking the potatoes and brushing with marinade while pork is resting.
- Serve pork chops with potatoes and slaw.