It’s been a long time since I’ve done a recipe post, but with the recent mild weather in Chicago, I was inspired to crank up the grill the other night. I had a few pork chops and a couple potatoes, so I decided to do some comfort food with a little twist. Don’t worry – I also made a salad to get my veggies. The key to the pork was the brown sugar, paprika and vinegar sauce that I brushed on the chops just as they came off the grill. With no marinating or brining time, this is a fairly quick recipe. Enjoy!
2 russet potatoes, peeled and diced
1/2 pint cream, warmed slightly
3 tablespoons butter
Place the potatoes in a pot and cover with cold water. Cook over medium heat until potatoes are fork tender, about 20-25 minutes. Remove from heat, drain and return potatoes to the pot.
Over low heat, mash potatoes with a potato masher until there are no more large chunks. Slowly add cream and butter; mix until combined. Season to taste with salt and pepper. Keep warm until pork is done or re-heat gently over low heat while the pork rests; add more cream if necessary when re-heating.
Cider Vinegar Sauce for Pork
1/4 cup apple cider vinegar
2 tbsp brown sugar
1 tsp paprika
In a small bowl, combine all ingredients and mix well. Set aside until pork is finished grilling.
Paprika and Brown Sugar Pork
4 pork chops, about 1/2 inch thick, bone-in and trimmed of any excess fat
1 tsp salt
1/2 tsp ground white pepper
1/4 cup brown sugar
1 tsp paprika
Pre-heat grill and season grates by dipping a paper towel in a small amount of vegetable oil and rubbing quickly over grates. Repeat several times.
In a small bowl, combine salt, pepper, brown sugar and paprika. Mix well to combine. Rub both sides of the pork with the mixture. When grill is hot, place chops on grill over high heat. Grill chops for 4 – 5 minutes on one side, flip and grill for another 4 – 5 minutes. Remove from heat and brush with vinegar sauce.
Let rest for a few minutes, covered loosely with foil before serving.