Try pork chops with sweet potato-pumpkin gratin

Award-winning chef and former contestant on “Top Chef Masters” Marcus Samuelsson suggests this delicious meal to bring a taste of the season to your table.

Jerk-spiced pork chops
Servings:

Serves four

Ingredients

  • For jerk sauce

    • 1/2 cup ground allspice
    • 8 garlic cloves, chopped
    • 1/2 cup brown sugar
    • 8 Scotch bonnets, chopped
    • 4 tablespoons thyme
    • 2 scallion bunches, chopped
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 cup soy sauce
    • 3 ounces extra virgin olive oil
    • 1 tablespoon lemon juice
    • 6 ounces molasses
    • 3 ounces rum
    • Salt, to taste
    • Freshly ground black pepper, to taste
  • For pork chops

    • 4 3-inch thick loin pork chops
    • 2 tablespoons olive oil

Preparation

Baking Directions:

For jerk sauce: Blend everything except for salt and pepper until smooth. Stir in remaining ingredients, to taste.For pork chops: Place pork chops in pan and cover with jerk sauce. Marinate in refrigerator overnight. Remove chops from marinade and pat down. Heat oil in cast iron skillet over medium-high heat until hot. Sear the chops for about 2 minutes on each side. In a 375 degree Fahrenheit oven, cook the pork chops for about 12 minutes to finish cooking. Let rest for 5 minutes before serving.

Sweet potato-pumpkin gratin

Ingredients

    • 4 pounds sweet potatoes, thinly sliced
    • 4 cups sliced pumpkin
    • 1 cup honey
    • 1/2 gallon orange juice
    • 1 teaspoon allspice
    • 3 cinnamon sticks
    • 4 pieces of star anise
    • 4 shallots, chopped
    • 1/4 cup parsley, chopped
    • 1/4 cup cilantro, chopped
    • Salt and white pepper to taste
    • 1/4 pound butter, melted

Preparation

Baking Directions:

Slice potatoes and pumpkin thin on slicer. Mix orange juice, honey, allspice, cinnamon sticks, star anise and shallot in a pot and bring it up to a boil. Set aside. Brush a hotel pan with the melted butter. Toss the potatoes with salt, pepper and herbs, fill hotel pan 3/4 high and pour the liquid so it reached half of the potatoes. Cover with aluminum foil and bake at 350 degrees Fahrenheit for about one hour. Let it cool down and put under press until next day.Pour off any loose or excess liquid and place under broiler until the top is browned.

TOP