Cat Cora's jerk-marinated grilled pork chops are juicy and flavorful. Serve with roasted ginger-spiced whipped sweet potatoes.
For the Sweet Potatoes, preheat oven to 350°F. Place sweet potatoes in 11x7-inch baking dish sprayed with no stick cooking spray. Mix butter, sugar, roasted ginger and allspice in small bowl until well blended. Pour over sweet potatoes. Cover with foil. Bake 45 to 50 minutes or until sweet potatoes are tender. Spoon sweet potato mixture into large bowl. Beat with electric mixer on low speed until smooth. Keep warm
Meanwhile, for the Pork Chops, mix oil, lime peel, lime juice, roasted cinnamon, allspice, sea salt, thyme and chipotle chile pepper in small bowl until well blended. Place pork chops in glass baking dish. Coat both sides of pork chops with jerk seasoning mixture. Cover. Refrigerate 30 minutes or longer for extra flavor
Grill pork chops over medium-high heat 6 to 7 minutes per side or until desired doneness. Serve with sweet potatoes. Garnish with lime wedges, if desired
Test Kitchen Tip: Whipped sweet potatoes can be prepared ahead of time. Cover and refrigerate. To serve, microwave until heated through.
This recipe was created by Cat Cora, Bon Appétit Executive Chef.