Grilled Berkshire Pork Chop with Merlot Sauce
Recipe by Scott Johnson
- Difficulty: Easy
- Servings: 2
- Nutritional Info (per serving): Calories 899, Total Fat 41 g, Saturated Fat 14 g, Carbohydrates 67 g, Dietary Fiber 5 g, Sugars 32 g, Protein 45 g, Cholesterol 148 mg, Sodium 2189 mg
- Total Time: 58 minutes
- Preparation: 15 minutes
- Rest Time: 5 minutes
- Cooking: 38 minutes
Ingredients
Sweet Potatoes:
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons butter
- 1/4 cup maple syrup
Merlot Sauce:
- 3 cups beef broth
- 1 cup Merlot wine
- 1 tablespoon cornstarch
- 1/4 cup water
- Kosher salt and freshly ground black pepper, to taste
Pork Chops:
- 4 pork chops (each 4 ounces)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Prepare the sweet potatoes: Place the chopped sweet potatoes in a medium pot and cover with water. Bring to a gentle boil over medium heat and cook until tender, about 20 minutes. Drain and transfer to a food processor. Add butter and maple syrup, then blend until smooth and creamy. For a rustic texture, mash by hand instead. Set aside in a warm bowl.
- Make the Merlot sauce: In a saucepan, combine beef broth and Merlot wine. Simmer over medium heat until reduced by one-third. Whisk cornstarch with water in a small bowl until smooth, then slowly stir into the simmering liquid while whisking continuously. Cook until the sauce reaches a rich, velvety consistency. Season with salt and pepper, keeping warm on low heat.
- Cook the pork chops: Heat a cast iron skillet or grill pan on high heat. Season the pork chops generously with salt and pepper. Brush with oil and sear for about 4 minutes per side until a beautiful crust forms and the center remains just slightly pink. Allow the meat to rest for 5 minutes before servingthis ensures maximum juiciness and tenderness.
- Serve: Plate the creamy sweet potatoes alongside the perfectly seared pork chops. Drizzle the elegant Merlot sauce around the meat and serve immediately while everything is still warm.
Note: This recipe is contributed by a professional chef or restaurant and has not been specifically tested for home kitchen use.
Recipe courtesy of Scott Johnson, Canoe Bay
