Today is a busy day for most of us as we spend time in the kitchen preparing for the big meal tomorrow. I like to brine my turkey and that has to be done this morning so that it will have sufficient time to infuse that huge bird. After which, there will be the chopping of vegetables for the stuffing. Our favorite is a pear, chestnut, and wild rice stuffing. I keep it gluten-free by using all the bread ends saved from the Rice Breads I make each week. A run to the store is inevitable for the last minute items like salad, cream, spices, and whatever was left out in the “big shop” of the week.
In the meantime, life goes on and other meals still have to be prepared. One pot dishes are a God sent, especially those that require little prep work and can be put into the oven to do its thing. I made this dish after reading about Lyndsey’s delicious Lavender Pork Roast. I have never used lavender in savory dishes and it is time to give it a try. Besides, I needed to use up some of culinary lavender purchased during my visit to a lavender farm in England this past summer.
I used thick pork loin chops as that was what I had in the freezer. I also added some sweet potatoes and made a marmalade soy glaze for the dish. For the starch, I cooked buttered rice with raisins and green peas in the rice cooker. The pork chops were moist and tender with a hint of lavender. It is discernible but not over powering at all. I hope you will give this other white meat dish a try after you are done with that turkey.
If you are thinking of a pork roast, do pay Lyndsey of The Tiny Skillet a visit. She blogs out of Sarasota, Florida and uses lots of fresh herbs and spices in her cooking. She also shares amazing pictures of the exotic plants and fruits found in her garden as well as the beautiful Florida sunsets. Please do say “hi” for me.
I would like to wish all my US readers a HAPPY AND HEALTHY THANKSGIVING! I hope you have a wonderful time with family and friends and do stay safe on the roads.
Now, for the recipe…
- 6 1-inch thick boneless pork loin chops, trimmed
- 2 sweet potatoes
- 1 tbsp olive oil
- 1 tbsp culinary lavender, crushed
- 1 tsp ground cinnamon
- ½ tsp sugar
- ¼ tsp ground chipotle chili pepper
- ¼ tsp pepper
- ½ cup (120ml) marmalade
- ¼ cup (60ml) soy sauce
- ½ cup (120ml) water
Combine all dry rub ingredients in a bowl. Reserve about 1 teaspoon for sweet potatoes.
Pat dry pieces of pork with paper towels. Press dry rub onto both sides of pork and allow them to sit in the fridge for at least an hour. In the meantime, peel and cube sweet potatoes into ¾-inch cubes. Place in a roasting dish. Sprinkle reserved dry rub over cubed potatoes. Drizzle with olive oil.
Pre-heat oven to 350°F (180°C). Heat a pan with just a little oil. Sear pork chops for about 2 to 3 minutes on each side until golden brown. Place pork chops on cubed sweet potatoes and roast in the oven for 30 minutes**.
Combine marmalade, soy sauce, and water in a small bowl. Deglaze pan with marmalade mixture. Cook for about 5 minutes or until sauce is thick and bubbly. When pork chops are ready, pour glaze onto chops and return it to the oven for another 10 minutes. Remove and tent with foil.
Allow pork chops to rest for 10 minutes before serving.
**Please adjust time accordingly if pork chops are less than an inch thick. Internal temperature of cooked pork should be 160°F (71°C). You may have to partially roast sweet potatoes first before adding seared pork chops.
I served these chops with raisins and peas buttered rice and steamed broccoli.
Enjoy…..and have a wonderful day! 8)