Recipe Background
Fabulous Fall Pork pairs juicy pork chops with tender sweet potato wedges, creating a delightful balance of savory and sweet flavors emerging straight from your grill! A fresh walnut salsa verde made with fragrant and cool mint, aromatic garlic, and salty capers adds a zesty twist, making this dish perfect for any autumn gathering. A hearty, seasonal celebration on a plate, Fabulous Fall Pork brings together the best of the season's flavors for a meal that's sure to impress your guests and your tastebuds. It's simply fabulous!
Fabulous Fall Pork pairs juicy pork chops with tender sweet potato wedges, creating a delightful balance of savory and sweet flavors emerging straight from your grill! A fresh walnut salsa verde made with fragrant and cool mint, aromatic garlic, and salty capers adds a zesty twist, making this dish perfect for any autumn gathering. A hearty, seasonal celebration on a plate, Fabulous Fall Pork brings together the best of the season's flavors for a meal that's sure to impress your guests and your tastebuds. It's simply fabulous!
Ingredients
- 1/3 cup walnuts
- 1 small clove garlic
- 1 small jalapeño cut into pieces
- 1/2 cup mint leaves loosely packed
- 1 tablespoon capers
- kosher salt to taste
- black pepper to taste
- 1 tablespoon honey
- 1 tablespoon lemon juice
- olive oil to taste
- 3 large sweet potatoes cut into 1-inch-thick wedges
- 4 pork chops boneless, pounded about 1-inch-thick
Directions
- Preheat the grill to medium.
- In a food processor, add the walnuts, the garlic, the jalapeños, the mint leaves, the capers, the salt, and the black pepper.
- Cover the processor and pulse until the walnut mixture is finely chopped and well-combined.
- Add the honey, the lemon juice, and the oil to the walnut mixture and pulse to combine. Set the salsa verde aside.
- In a large bowl, add the sweet potato wedges, the oil, the salt, and the black pepper and toss to combine.
- On a plate, add the pork chops and evenly coat them on both sides with the oil, the salt, and the black pepper.
- Transfer the sweet potato wedges and the pork chops to the grill and cook, covered, until the meat reaches an internal temperature of 145 degrees F and the potatoes are tender, about 5-7 minutes per side.
- Serve the pork and the sweet potato wedges topped with the salsa verde.
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