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Grilled Pork Chops and Sweet Potato Salad

– 4 5oz Boneless Pork Loin Chops
– 4 medium Sweet Potatoes
– 1 15 oz can Black Beans
– 6 medium Scallions
– 1 large Green Bell Pepper
– 1 small Jalapeno 4 cups Mixed Lettuce Greens
– 1 bottle Trader Joe’s Cilantro Dressing
– 2 tablespoons Olive Oil
– 1 tablespoon Penzey’s Bavarian Spice
– 1 tablespoon Brown Sugar
– 4 tablespoons Kosher Salt
– ½ teaspoon Ground Black Pepper
– 1 ½ cups Ice Cubes

Morning prep:
For brine — Heat water to a boil in microwave. Add salt and sugar and stir until dissolved. Add seasoning (I used Penzey’s Bavarian Blend) and stir. Add 1-1/2 cup of ice cubes and 1 cup of cold water. Check for taste, if it tastes like the ocean, then you are good to go. If not, add more salt and stir until it dissolves. Blot chops with paper towels and place in a resealable plastic storage bag; pour brine over chops. Seal and place bag in a bowl, then store in refrigerator.Peel sweet potatoes and cut into 1 ½” cubes. Place cubes in a resealable plastic storage bag filled with cold water, then store in refrigerator.
Dinnertime Prep:
Remove chops from brine, rinse with cold water, and place on paper towel. Allow to reach room temperature before cooking. Drain the sweet potatoes and add into a pot of cold water. Bring to boil and salt water to taste. Cook 10-12 minutes until fork-tender but not mushy. Set up ice bath.
While the sweet potatoes are cooking, drain and rinse black beans, then pat dry. Chop the pepper into 1/2” cubes. Thinly slice the scallions. Seed, derib, and finely chop the jalapeno.
When potatoes are done, immediately add to ice bath to stop cooking, then drain and place on paper towel lined platter to dry. Preheat grill pan. Grill chops for 2-4 minutes per side depending on thickness, turn 90º to create crosshatching grill marks. (I cook these to 135º on instant read as I like slightly pink centers). Remove and place onto platter, keep warm for 5-8 minutes.
Toss all the vegetables together and dress with cilantro dressing, if desired garnish with whole fresh cilantro leaves. Serve over a bed of 1 cup of mixed lettuces.
Source : allrecipes.com