Sunday, September 16, 2012

Orange Molasses Pork Chops with Skillet Roasted Sweet Potatoes

First off, I wanted to announce the winners of my PaleoViz iPhone app giveaway! This was my method for choosing the winners, just so you know I was fair and bipartisan. I wrote down a number for each entrant and then had Kevin choose three numbers at random for the three free copies I had to give away. The winners are Miranda, Heather and Arlene! I'll be emailing you with instructions on how to download your FREE copy of the PaleoViz iPhone app. I'd love to hear from you on how you like the app after you have used it for a bit.


I feel so blessed to have access to the organic, grass-fed, free range meat from GrassCorp! I just place my order during the week and pick it up from the Steckler family on Saturday mornings during my weekly trip to the New Albany Farmers' Market. There are a few items I get almost every week, like eggs and ground beef, but I try to throw in a few new items every once in a while so that I can try out some new recipes.

This week, I ordered pork chops! With fall on the horizon, I have been craving rich, warm, hearty meals. In the summer, I eat a lot of salads with crisp, raw vegetables, but in the fall I start to crave heftier fare like roasted meats and vegetables and soups.

For this dish, I started by marinating the pork chops in a mixture of orange juice and molasses. The chops are then seared in a cast iron skillet along with sweet potatoes and onions. It is all finished off in the oven for a delicious meal, all in one pan!

Orange Molasses Pork Chops with Skillet Roasted Sweet Potatoes
Serves: 2
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

1 1/2 tbsp olive oil, divided
2 pork chops, about 1/3 lb each
Juice of 1 orange, divided
2 tbsp molasses
1 tbsp dried basil
1 sweet potato, cubed
1 tsp cinnamon
1 tsp garlic powder
1/2 tsp allspice
Drizzle of honey
Salt and pepper, to taste
1/2 white onion, sliced

Place pork chops in a freezer bag with 1/2 of the orange juice, molasses, basil and a dash of salt and pepper. Shake well to evenly coat pork chops. Let marinate in the refrigerator for at least three hours.

Preheat oven to 350ºF.

Heat 1/2 tbsp of the olive oil in a cast iron skillet over medium heat. 

While the skillet is heating, toss the sweet potatoes in a large bowl with remaining orange juice, olive oil, cinnamon, garlic, allspice, honey and a dash of salt and pepper.

When skillet is hot, throw in onions and sweet potatoes. Cook, stirring often, for 10-12 minutes, until softened.

Clear a space by pushing the sweet potatoes and onions to the outer edge of the skillet and place the pork chops in the middle of the skillet. Sear the pork chops for about four minutes, flipping after two minutes, reserving the marinating juices in the bag.

Add the marinating juices to the skillet and carefully transfer the skillet to the preheated oven. Bake for 20 minutes, until vegetables are tender and pork chops are cooked through.