| Level: | Easy |
| Total: | 58 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 38 min |
| Yield: | 2 servings |
Ingredients
- 2 medium sweet potatoes, peeled and chopped
- 2 tablespoons butter
- 1/4 cup maple syrup
- 3 cups beef broth
- 1 cup Merlot wine
- 1 tablespoon cornstarch
- 1/4 cup water
- Kosher salt and freshly ground black pepper
- 4 (4-ounce) pork chops
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
Instructions
- To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat.
- To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat.
- To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes.
- Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 899 |
| Total Fat | 41 g |
| Saturated Fat | 14 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 5 g |
| Sugar | 32 g |
| Protein | 45 g |
| Cholesterol | 148 mg |
| Sodium | 2189 mg |
Reviews
Sauce was right consistency, but made the meat taste dry. With a meat like Berkshire pork, a sauce like this isn’t necessary. I think it did compliment the potatoes, which turned out well. However, I will not be making a merlot sauce with beef stock for Berkshire pork ever again. I am very disappointed.
the sauce was inedible. way to runny and way too strong. We ended up eating salted pork chops.
The flavors were excellant together. Sweet, salty and mellow. Drink the same wine with dinner that you make the sauce with and you have a winner. I added caramelized red onions which added another dimension of sweetness with the salty pork. Try it, you will love it.
this recipe is so delicious, my husban was Very Awosome!!
thanks
thanks
This is an awsome basic recipe the sauce is the perfect compliment to the sweet potatoes , but I made a few changes as I was preparing it. First I pan seared the pork chops, just to brown them, and then threw them in the oven at 350 for about 10 min. When they were done I covered with foil to keep warm, and in the same pan I sauteed mushrooms and diced onion until tender. Then I followed the rest of the sauce recipe. You definately will need to use less liquid or more cornstarch, I used 4 tablespoons. I also added salt and pepper to the sauce. Definately worth a try!
This was one of my boyfriends and my favorite meals ever. I’m not crazy about sweet potatoes so I made garlic mashed potatoes. I also added a little roux to the gravy because I had problems getting it to thicken but it was awesome. He always asks me to make my taco’s. Now he said this is one of his new favorites. The Merlot sauce makes the meal.
This came off very well, great flavor and a nice combination.
This recipe was extremely easy to prepare and was absolutely delicious.
Came out really good, although the sauce was thinner than I was hoping for.