Ingredients

• 2 pounds sweet potatoes, peeled and sliced ¼ inch thick
• 1 cup chicken broth, divided
• 8 tablespoons unsalted butter, divided
• 2 teaspoons table salt, divided
• 2 teaspoons black pepper, divided
• 4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
• ½ teaspoon ground cinnamon
• 1 teaspoon cornstarch
• 8 ounces frozen sweet cherries, halved
• ¼ cup bourbon
• 2 tablespoons orange marmalade

Before You Begin

You can substitute ground cinnamon for the pumpkin pie spice. Garnish with chopped fresh chives if desired.

Make the Sweet Potatoes

In a large saucepan, combine the sweet potatoes, ½ cup chicken broth, 4 tablespoons butter, ¾ teaspoon salt, and ½ teaspoon pepper.

Cover and cook over medium heat, stirring occasionally, until the potatoes are tender, about 20 minutes.

Use an immersion blender to process until smooth.

Cook the Pork

Pat the pork dry with paper towels.

Season all over with ground cinnamon, 1 teaspoon salt, and 1 teaspoon black pepper.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat.

Add the pork chops and cook until well browned and they register 140°F, about 6 minutes per side.

Transfer to a platter and tent with foil to rest.

Make the Sauce

In a bowl, whisk together the cornstarch and remaining ½ cup chicken broth.

In the now-empty skillet, combine the cherries, bourbon, orange marmalade, broth-cornstarch mixture, remaining ¼ teaspoon salt, and ¼ teaspoon black pepper.

Bring to a simmer over medium-high heat and cook, stirring, until the sauce thickens and turns translucent, about 3 minutes.

Remove from heat and stir in the remaining 3 tablespoons butter.

Serve

Serve the pork chops and mashed sweet potatoes with a generous spoonful of the bourbon-cherry sauce.

Print Pin

Roasted Pork Chops with Bourbon Cherry Sauce

Pork chops with bourbon-cherry sauce and sweet potatoes provide a savory and sweet experience. Juicy pork, buttery sweet potatoes, and a rich, fruity sauce come together harmoniously.

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Ingredients

• ▢ 2 pounds sweet potatoes peeled and sliced ¼ inch thick
• ▢ 1 cup chicken broth divided
• ▢ 8 tablespoons unsalted butter divided
• ▢ 2 teaspoons table salt divided
• ▢ 2 teaspoons black pepper divided
• ▢ 4 8- to 10-ounce bone-in pork rib chops, ¾ to 1 inch thick, trimmed
• ▢ ½ teaspoon ground cinnamon
• ▢ 1 teaspoon cornstarch
• ▢ 8 ounces frozen sweet cherries halved
• ▢ ¼ cup bourbon
• ▢ 2 tablespoons orange marmalade

Instructions

• In a large saucepan, combine the sweet potatoes, ½ cup chicken broth, 4 tbsp butter, ¾ tsp salt, and ½ tsp pepper.
• Cover and cook over medium heat, stirring occasionally, until tender, about 20 mins.
• Blend until smooth.
• Pat pork dry and season with ground cinnamon, 1 tsp salt, and 1 tsp black pepper.
• Melt 1 tbsp butter in a 12-inch nonstick skillet over medium-high heat.
• Cook pork until browned and they register 140°F, about 6 mins per side.
• Transfer to a platter and tent with foil to rest.
• Whisk together cornstarch and remaining ½ cup chicken broth.
• In the skillet, combine cherries, bourbon, orange marmalade, broth-cornstarch mixture, remaining ¼ tsp salt, and ¼ tsp black pepper.
• Simmer over medium-high heat, stirring, until thick and translucent, about 3 mins.
• Stir in remaining 3 tbsp butter.
• Serve pork chops and mashed sweet potatoes with bourbon-cherry sauce.