
Pork Chops
Marinated Pork Chops with Plum Relish and Soy Sweet Potato
Sweet and sour plums pair perfectly with tender pork chops in this simple and nutritious weeknight meal. And - thanks to Cinder’s precision cooking - dry, chewy pork chops are a thing of the past. Each bite of this dish is bursting with fruity flavor, which is enhanced the longer you can leave the pork to marinate before cooking.
SERVES 4
Ingredients
FOR THE PORK
- 2 lbs bone-in pork chops (~3/4 inch thick)
- 1 small red onion
- 4 cloves garlic
- 1 small red chili
- ⅓ cup fresh oregano
- 1 cup orange juice
- ¼ cup apple cider vinegar
- Salt
FOR THE RELISH
- 2 plums, finely diced
- 1-inch piece ginger, finely grated
- 1 clove garlic, finely grated
- 2 tbsps fresh oregano, finely chopped
- 1 small red chili, finely sliced
- 1 tbsp sesame oil
- 2 tbsp olive oil
- ½ lime, juiced
ON THE SIDE
- 2 large sweet potatoes, cut into wedges
- 2 tbsps soy sauce
- 1 tbsp mirin (or honey)
- 3 tbsps canola oil
- Salt
METHOD
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Season the pork well with salt and place into a medium-sized bowl. Add the remaining marinade ingredients to the bowl of a food processor and blend until relatively smooth. Pour the marinade over the pork chops, making sure all sides are coated, then leave covered in the fridge for at least 4 hours, preferably overnight.
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Once the pork has had time to marinate, set your Cinder device to your desired temperature (143oF is recommended for medium) and place the chops on the grill.
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While the chops are cooking, heat your oven to 475oF and prepare the sweet potatoes. Toss the wedges, soy sauce, mirin, and oil in a large bowl with a good pinch of salt. Transfer to a metal baking tray with one cut-side down and roast for 45 minutes, flipping once to ensure even caramelization.
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Meanwhile, combine the ingredients for the plum relish in a small bowl and set aside.
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Once the pork is cooked, remove it from the grill, wipe the plates clean, and set your device to sear mode. Brush the hot plates with a little canola oil and return the chops to the grill, searing until dark brown.
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To plate, slice the pork chops thinly and spoon over the relish. Serve with sweet potato wedges alongside.
Note: Your Cinder keeps food warm but if you're cooking your pork to medium rare or a lower temperature than 140°F, don't leave the pork for more than two hours.