Glazed Pork Chops with Sweet Potatoes

The Wheel of Meals landed on Chef's Choice.

And this chef chose to grill while the weather is so nice.  The grocery store had a sale on bone-in pork rib chops, so I found this recipe and rolled with it.  I liked both the glazed pork chops and the sweet potatoes.  Jeremy thought the tarragon-balsamic vinaigrette on the potatoes was weird, but I liked the combination and really liked the flavor the grill imparted. Our chops weren't that thick, so they didn't take very long to cook.  The recipe made way too much glaze and I ended up wasting a lot, so next time I'd cut that part in half or even quarter.

Glazed Pork Chops with Sweet Potatoes
Recipe from America's Test Kitchen: Best-Ever Cooking for Two

Ingredients:

For Sweet Potatoes:
4 tablespoons extra-virgin olive oil
2 tablespoons fresh chopped tarragon
1 tablespoon balsamic vinegar
1 small shallot, minced
salt and pepper
pinch sugar
2 small sweet potatoes, unpeeled, halved lengthwise

For Pork Chops:
2 (12-14oz) bone-in rib or center cut pork chops, about 1&1/2" thick
salt and pepper
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
2 tablespoons extra-virgin olive oil
pinch cayenne pepper

Directions:

For Sweet Potatoes:
Whisk together 3 tablespoons oil, tarragon, vinegar, shallot, 1/4 teaspoon salt, 1/8 teaspoon pepper, and sugar together in a medium bowl.  Set aside.

Place potato halves on a large microwave-safe plate and poke several times with a fork.  Brush with remaining tablespoon of oiil and season with salt to taste.  Microwave until soft, about 6 minutes, flipping halfway through microwaving.

Place potatoes cut side down on grill over medium-low heat.  Cook until well browned, 10-15 minutes, flipping halfway through cooking.  Transfer to a cutting board and cut into 1-inch pieces.  Add potatoes to bowl with vinaigrette and toss to combine.

For Pork Chops:
In a small bowl, combine the maple syrup, mustards, oil, cayenne, and a pinch of salt and pepper.  Measure out 1/4 cup of glaze and set aside for serving.

Pat pork chops dry and season with salt and pepper.  Place chops on grill over medium-high heat.  Cook until well browned, about 6-10 minutes, flipping halfway through cooking.  Turn down heat and brush with glaze.  Continue to cook another 3-5 minutes on each side, glazing after turning.  Let rest for 5 minutes before serving.  Serve with the reserved glaze.