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.
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.