Meet The Chefs Recipes

Recipes

Chipotle Glazed 16 oz Pork Chop with Roasted Sweet Potatoes and Asparagus

As Seen on WCBI's Live @ Five!

Ingredients:

• 16 oz Pork Chop, Frenched 1 ea
• *Chipotle Glaze 2 oz
• Roasted Sweet Potatoes 6 oz
• Asparagus, Large 3-4 ea

Preparation:
On a hot grill, grill off the pork chops, cooking half the way through. Glaze with about 1 ounce of the chipotle glaze and finish cooking in the oven.

Roasted sweet potatoes are easily done fully in the oven. Peel and cube the potatoes into about 1 cubes. Place on an oiled pan or casserole dish and place in a 250F oven until about cooked. At this point, you can cool them down and store them in the refrigerator, uncovered, and finish when ready. To finish cooking the potatoes, turn the oven to 400F and allow the potatoes to develop a golden brown skin, and get hot all the way through. Sprinkle with a little nutmeg, cinnamon, sugar, and kosher salt.

Lightly roast the asparagus on pan or tray in the oven with just a drizzle of olive oil, salt and pepper. Serve the chop propped high against the sweet potatoes, mounded in the center of the plate. Use the asparagus to form a pyramid and drizzle the chop with another ounce of the hot chipotle glaze.

*Chipotle Glaze:
• Chipotle peppers (4-6 ea) 1 can (small)
• Fresh Cilantro half cup, loose packed
• Dijon Mustard 1 cup
• Honey 2 cups
• Cider Vinegar 2 cups
• Light Brown Sugar. 2 cups

Preparation:
Put all the ingredients into a blender, except the cilantro. Puree for about 30 seconds. Add the Cilantro, then puree for another 10 seconds. Heat for immediate use or refrigerate for later use.


		Meet The Chefs Recipes Recipes Chipotle Glazed 16 oz Pork Chop with Roasted Sweet Potatoes and Asparagus As Seen on WCBI's Live @ Five! Ingredients: • 16 oz Pork Chop, Frenched 1 ea • Chipotle Glaze 2 oz • Roasted Sweet Potatoes 6 oz • Asparagus, Large 3-4 ea Preparation: On a hot grill, grill off the pork chops, cooking half the way through. Glaze with about 1 ounce of the chipotle glaze and finish cooking in the oven. Roasted sweet potatoes are easily done fully in the oven. Peel and cube the potatoes into about 1 cubes. Place on an oiled pan or casserole dish and place in a 250F oven until about cooked. At this point, you can cool them down and store them in the refrigerator, uncovered, and finish when ready. To finish cooking the potatoes, turn the oven to 400F and allow the potatoes to develop a golden brown skin, and get hot all the way through. Sprinkle with a little nutmeg, cinnamon, sugar, and kosher salt. Lightly roast the asparagus on pan or tray in the oven with just a drizzle of olive oil, salt and pepper. Serve the chop propped high against the sweet potatoes, mounded in the center of the plate. Use the asparagus to form a pyramid and drizzle the chop with another ounce of the hot chipotle glaze. Chipotle Glaze: • Chipotle peppers (4-6 ea) 1 can (small) • Fresh Cilantro half cup, loose packed • Dijon Mustard 1 cup • Honey 2 cups • Cider Vinegar 2 cups • Light Brown Sugar. 2 cups Preparation: Put all the ingredients into a blender, except the cilantro. Puree for about 30 seconds. Add the Cilantro, then puree for another 10 seconds. Heat for immediate use or refrigerate for later use.