Maple Pork Chops with Sweet Potato–Bacon Hash

Serves 4

Pan IconWHY THIS RECIPE WORKS: Sweet maple syrup, sharp cider vinegar, and tangy mustard come together to make a simple, balanced, and flavorful glaze for the chops. For a complementary side dish, we parcook sweet potatoes in the microwave while the chops cook, then put them in the pan, along with crisped bacon bits and some thyme, once the chops are done. To boost the flavor of the dish, we cook the bacon in a skillet first so that the chops, and then the potatoes, can cook in the rendered fat. See Quick Prep Tip that follows the recipe.

1¼

pounds sweet potatoes, peeled and cut into ¾-inch chunks

6

slices bacon, chopped fine

4

(8-ounce) bone-in pork rib chops, 1 inch thick, trimmed

Salt and pepper

2

teaspoons minced fresh thyme

½

cup maple syrup

1

tablespoon cider vinegar

2

teaspoons Dijon mustard

1. Place potatoes in large bowl, cover, and microwave until tender, 4 to 7 minutes. Meanwhile, cook bacon in 12-inch nonstick skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off fat, reserving 2 tablespoons.

2. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon reserved fat in now-empty skillet over medium-high heat until just smoking. Add chops and cook until browned, about 4 minutes per side. Transfer chops to plate and tent loosely with aluminum foil.

3. Add remaining 1 tablespoon reserved fat and potatoes to now-empty skillet and cook, turning occasionally, until browned all over, 5 to 7 minutes. Stir in thyme and bacon. Season with salt and pepper to taste. Transfer to serving bowl.

4. Add maple syrup, vinegar, and mustard to now-empty skillet and cook until thickened, about 2 minutes. Add chops and any accumulated juices and simmer, turning often, until glaze coats chops, about 2 minutes. Serve with potatoes.