This one is a stick-to-your-ribs must have for any comfort food connoisseur. We don’t discriminate—I like lean and mean pork chops but this calls for those big, fat daddy, thick country chops. And whether you get down with some Kansas City sauce or make your own to slap on those chops really don’t matter. You’ll be picking that bone clean in no time flizat.
FOR THE SWEET POTATO MASH:
4 medium sweet potatoes, peeled and cut into 1-in [2.5-cm] chunks
4 garlic cloves, peeled
5 Tbsp [70 g] unsalted butter, at room temperature
Cracked black pepper
FOR THE PORK CHOPS:
4 (about 1 lb [455 g] total) bone-in pork chops (1 in [2.5 cm] thick)
2 tsp sweet paprika
1/2tsp cayenne pepper
Cracked black pepper
2 Tbsp olive oil
FOR THE BARBECUE SAUCE:
1/2 cup [150 g] apricot jam
1/4 cup [65 g] ketchup
2 Tbsp Worcestershire sauce2 Tbsp yellow mustard
2 Tbsp apple cider vinegar
1/2 tsp red pepper flakes
FOR THE SPINACH:
1 Tbsp olive oil
8 cups [160 g] loosely packed fresh baby spinach leaves
TO MAKE THE SWEET POTATO MASH:
In a large saucepan, combine the sweet potatoes and garlic. Cover with water and bring to a boil over high heat. Cover the pan and cook for 16 to 20 minutes until the sweet potatoes are tender, testing with a fork.
TO MAKE THE PORK CHOPS:
1. While the sweet potatoes cook, sprinkle the pork chops evenly with the paprika and cayenne. Season with salt and pepper.
2. In a large skillet over medium-high heat, heat 1 Tbsp of olive oil. Swirl the skillet to cover the bottom completely. When the skillet is hot, add two pork chops. Cook for about 4 minutes until golden. Flip and cook the other side for about 4 minutes more until golden. Remove from the skillet and tent loosely with aluminum foil to keep warm. Return the skillet to the heat and heat the remaining 1 Tbsp of olive oil. Cook the remaining two pork chops.
TO MAKE THE BARBECUE SAUCE:
1. While the pork chops cook, in a small bowl, stir together, the jam, ketchup, Worcestershire sauce, mustard, vinegar, and red pepper flakes.
2. Return the first two chops to the skillet. Pour the sauce over all the pork chops. Continue cooking for about 2 minutes more, turning the pork in the glaze as it thickens, until the pork is glazed in the sauce and cooked through. Remove the skillet from the heat and let the pork chops rest in the sauce.
TO FINISH THE SWEET POTATO MASH:
Drain the sweet potatoes and garlic in a colander and transfer to a large bowl. Reserve the saucepan. Add the butter to the sweet potatoes and mash until smooth. Season with salt and pepper.TO MAKE THE SPINACH:
1. Wipe the reserved saucepan dry with paper towels. Add the olive oil and place the pan over medium-high heat for 1 minute.
2. Add the spinach. Cook, stirring, until slightly wilted, about 1 minute.
3. Using a rasp-style grater, grate half the lemon’s zest over the spinach. Cut the lemon in half and squeeze its juice over the spinach as well. Season with salt, stir to combine, and cook for 30 seconds more. Remove the pan from the heat.
Divide the sweet potato mash among four serving plates and top each mound with a pork
chop and some barbecue sauce. Spoon the spinach next to the chops and mash and serve