Cured Pork Chops with Sweet Potatoes, Bacon, and Romesco

Name: Cured Pork Chops with Sweet Potatoes, Bacon, and Romesco
Ingredients: 6 pork rib chops, 10 ounces each; 1 recipe brine (see page 214); 2 tablespoons extra-virgin olive oil; Sweet potatoes with bacon and spinach (recipe follows); 1 recipe romesco (see page 44); Kosher salt and freshly ground black pepper; 4 pounds sweet potatoes, Jewel or Garnet; 1/3 cup brown sugar; 1 cup sherry, reduced by half; 8 ounces (2 sticks) unsalted butter; 1 tablespoon sliced sage leaves; 2 teaspoons thyme leaves; 3/4-pound slab bacon; 1/2 pound young spinach, cleaned; Kosher salt and freshly ground black pepper

January 24, 2012

In my opinion there is no better accompaniment to pork than pork. I’m shamelessly infatuated with this versatile meat and use it often, not only as the key player but also as a seasoning. In this dish it’s both—the chop is the star and the bacon supports it, echoing the great pork flavor. Brining adds an additional layer of flavor, both sweet and salty, while also tenderizing the meat, making for an extra-juicy chop. Catalan romesco is one of my favorite condiments. Made from roasted tomatoes, ancho chiles, nuts, garlic, olive oil, and fried bread, this spicy sauce is delicious on grilled fish, fried tetilla cheese, roasted leeks and onions—I don’t know where to stop. . . .

Cooks' Note

The chops need to soak in the brine for 24 hours, so plan ahead. You can make the romesco the day before. And you can cook the sweet potatoes in the morning and reheat them just before serving.

Recipe notes

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