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  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us
  • Beef
  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us

Recipes BBQ Inspired pan-seared pork chops and hassleback sweet potatoes
pan-seared pork chops and hassleback sweet potatoes

pan-seared pork chops and hassleback sweet potatoes

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serving size: 4
prep time: 28 hours
cook time: 1 hour
cut: chops
method: pan-sear and oven-finished

Not your typical pork chops — these are marinated in a flavorful brine, then pan-seared and served with BBQ herb butter and sweet potatoes.

Ingredients

4 Chairman’s Reserve® thick cut boneless pork loin chops
Kosher salt
Coarsely ground black pepper
1 tablespoon olive oil
Pomegranate arils for garnish (optional)
Pork Brine (see recipe)

pork brine
1 quart + 1 cup apple juice
½ cup kosher salt
¼ cup + 2 tablespoons light brown sugar
2 tablespoons coriander seeds
4 small bay leaves
1 tablespoon + 1 teaspoon whole black peppercorns
2 teaspoons black mustard seeds
½ teaspoon crushed red pepper flakes

BBQ herb butter & sweet potatoes
8 tablespoons butter, melted
2 teaspoons thyme leaves, plus more for garnish
2 tablespoons Cool Smoke BBQ Rub
Juice from 1 lemon
4 large sweet potatoes

pan-seared pork chops and hassleback sweet potatoes

Directions

  1. In a large pot or lidded container, whisk together the apple juice, salt and sugar until dissolved. Stir in the remaining pork brine ingredients and refrigerate 24 hours before using.
  2. Strain the brine and discard the solids.
  3. Place the pork chops in a lidded container and pour enough strained brine over to cover. Refrigerate for 4 hours.
  4. Remove from brine and pat completely dry.
  5. Make BBQ Herb Butter and cook sweet potatoes (see directions below).
  6. Season chops with salt and pepper.
  7. Heat a large cast-iron pan over medium-high heat. Add oil and heat until shimmering.
  8. Place chops in pan and brown on both sides (about 3 minutes per side).
  9. Flip chops one final time and place in the preheated oven with the sweet potatoes to finish cooking until a meat thermometer placed in the thickest part of the loins reads an internal temperature of 140ºF.
  10. Remove the chops from the heat and let rest 10 minutes before serving.
  11. Spoon remaining herb butter over sweet potatoes and serve alongside chops.
  12. Garnish with pomegranate arils (optional) and fresh thyme.

BBQ herb butter & sweet potatoes

  1. In a bowl, stir together butter, thyme leaves, Cool Smoke BBQ Rub and lemon juice. Set aside.
  2. Preheat oven to 425ºF.
  3. Line a baking sheet with foil. Cut a series of 1/8-inch slices (2/3 of the way through the sweet potato) along the entire length of each sweet potato.
  4. Place potatoes on the baking sheet and use ½ of the herb butter to brush over the tops of each potato and making sure to get in between the slices (keep remainder warm for serving).
  5. Roast until the center of the potatoes are tender and the outside crisp (about 50 minutes to 1 hour). Halfway through the roasting time, remove the potatoes from the oven and use a fork to gently fan out the slices from each other.

Recipe courtesy of pitmaster Tuffy Stone.

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FRED ROBLES


Fred Robles knows meat. A butcher by trade and owner of Rio Valley Meats in Weslaco, Texas, Fred entered his first barbecue competition with a borrowed smoker and a love for barbecue. After placing fifth in chicken during his first competition, he was hooked. Since then, he has been awarded hundreds of first place categories, 95 Grand and Reserve Grand Championships and was named the 2019 American Royal World Champion and 2019 National BBQ Grand Champion. His most recent accomplishment was winning second place in ribs at the 2021 American Royal World Championship.

STERLING BALL


“When I realized that cooking could become a creative outlet for me… that’s when I was hooked.”
– Sterling “Big Poppa” Ball

With more than 30 years of cooking experience, Sterling “Big Poppa” Ball’s passion for cooking outdoors has led him to have his hand in almost every aspect of the barbecue world. From veteran pitmasters to weekend warriors, outdoor cooks across the nation trust Sterling’s taste when it comes to which meats, rubs and sauces to use.

As the head cook of the Big Poppa Smokers BBQ Team, he has won over 140 first place trophies. In addition to those awards, Big Poppa Smokers is the first team west of Oklahoma to win the American Royal Invitational (2012) and has cooked in over 10 different states. Sterling has been the KCBS National Pork champion, Tri-State Champion, 3x CA Team of the Year, inducted into the CA BBQ Hall of Fame, and has consistently ranked in the top 20 in KCBS since 2012.

 

TUFFY STONE


Tuffy Stone is an American chef who has competed in the barbecue circuit since 2004. His classical French culinary training and obsession with precision have earned him the nickname “The Professor.”

He has won Grand Champion titles in nearly every major barbecue competition, recently earning his sixth world championship title and has been inducted into barbecue’s Hall of Fame. He runs the “Cool Smoke” competition team, owns a restaurant called The Westover and a catering business called A Sharper Palate, and has released a cookbook – Cool Smoke: The Art of Great Barbecue

JUSTIN MCGLAUN


Iowa barbecue competitor Justin McGlaun has been in the game for a decade. Most weekends, he and his family can be found cooking across the country. His team, Lucky’s Q, has participated in nearly 200 competitions and won 24 Grand Championship and 22 Reserve Grand Championship titles. Some of their biggest wins are the Sam’s Club National Championship and King of the Smoker. It looks like barbecue talent runs in the family; Justin’s 8-year-old son, Gavin, took home first place at the 2019 American Royal in Kansas City.

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