BBQ Pork Chop, Whiskey Mashed Yams with Tarragon Carrots & Brussels Sprouts

My dad makes a killer barbeque sauce. I mean, it’s truly amazing and basically makes meats very happy and tasty. So, when I examined the contents of the fridge last week and saw pork chops, vegetables and yams, I thought… BBQ Pork Chops!!! I promise this recipe will be tasty with any delicious barbeque sauce since the sweetness gives the meat a sugary glaze. Because I am a sucker for whiskey, I happily find opportunities to sneak it into recipes. In my opinion, yams are just begging to be doused in the rich caramel brown liquid. The butter gives the yams a creamy texture and silky flavor, while the whiskey adds hints of smokiness.

I seldom cook my vegetables in butter, but I thought a dab would give these carrots and brussels sprouts a creaminess that would balance well against the pork. Turns out, butter really does make everything taste better! The addition of dried tarragon gave a woodiness to the vegetables that made them feel rustic in their simplicity. So, grab your fork and pile a little bit of everything on it. It’s just one of those dishes…

Makes 4 servings

4 pork chops, 1-inch thick
Salt and freshly ground black pepper, to taste
Barbeque Sauce (homemade or store bought)
1 lb yams or sweet potatoes
2 tablespoon butter, separated
1 tablespoon whiskey (optional)
1 tablespoon olive oil
6 medium carrots, peeled with ends cut
1/2 lb brussels sprouts, cut into quarters
1/8 teaspoon dried tarragon

Preheat grill or skillet to medium heat. Lightly season pork chops on both sides with salt and pepper. Brush generously with barbeque sauce and cook over heat for about 5 minutes. Flip chops and cook an additional 5 to 7 minutes, basting until cooked through.

Meanwhile, poke each yams 3 times with a fork. Place yams in microwave on high for 10 minutes. Cook for additional minutes as needed. When soft to the touch, cut in half, cool slightly. Scoop out meat from inside of yams. Combine in bowl with 1 tablespoon butter, salt, pepper and whiskey (optional). Mash until desired consistency.

Heat olive oil in a skillet over a medium high flame. Add carrots and brussels sprouts, sautéing for 3 minutes. Add 1 tablespoon of butter to the pan. Season with salt, pepper and tarragon. Cover and cook over low heat for 5-7 minutes of until carrots are tender.

Serve pork chops, mashed yams, and sautéed vegetables. Chow down!

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