Pork Chops with Blue Cheese and Dates
Ингредиенты
- 2 sweet potatoes, peeled and cut into half-moons about ½ inch (5 mm) thick
- 3 tbsp (45 ml) olive oil
- 1 cup (250 ml) chicken broth
- ½ cup (125 ml) 35% cream
- 2 tsp cornstarch
- 2 garlic cloves, chopped
- 1 cup (25 g) arugula, finely chopped (optional)
- 4 bone-in pork chops, each 1 inch (2.5 cm) thick
- 8 Medjool dates, pitted and diced
- 3.5 oz (100 g) Président Bleu d’Auvergne cheese, crumbled
- 2 tbsp chives, finely chopped
Инструкция
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a baking sheet lined with parchment paper, toss the sweet potatoes with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Roast for 30 minutes or until tender.
- Meanwhile, in a small pot, combine the broth, cream, cornstarch and garlic. Bring to a boil and simmer for 5 minutes. Add the arugula, if using, and cook for 1 minute. Season with salt and pepper and set aside.
- In a large skillet over high heat, brown the pork chops in the remaining oil for 5 minutes on each side or until the desired doneness.
- Divide the sweet potatoes and pork chops among four plates. Drizzle the pork chops with the sauce and garnish with the dates and cheese. Sprinkle with the chives.
