Sage-Marinated Chops with Sweet Potatoes
Reduced cider and balsamic vinegar provide the acid in the sage marinade. Set some aside to brush over the sweet potatoes and onion when grilling.
Prep Time:
25 mins
Total Time:
8 hrs 50 mins
Servings:
Makes 4 servings.
Ingredients
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4 pork rib or loin chops, cut 1-1/4 inches thick
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2/3 cup cider vinegar
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1/3 cup balsamic vinegar
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2 tablespoons olive oil
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2 teaspoons dried sage, crushed
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 sweet potatoes, quartered lengthwise (about 1 pound)
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1 medium sweet onion (such as Vidalia), cut into 3/4-inch slices
Directions
1.
Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small saucepan combine cider vinegar and balsamic vinegar. Bring to boiling; reduce heat. Boil gently, uncovered, about 8 minutes or until reduced to about 2/3 cup. Cool slightly. Stir in oil, sage, salt, and pepper. Reserve 1/4 cup marinade; set aside.
2.
Pour remaining marinade over chops; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Drain chops, discarding marinade. Brush potatoes and onion with the reserved marinade.
3.
3. For a charcoal grill, place medium coals in bottom of grill. Place chops, potatoes, and onion on grill rack directly over coals. Cover and grill for 25 to 30 minutes or until juices run clear and vegetables are tender, turning chops once and vegetables occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place chops, potatoes, and onion on grill rack over heat. Grill as above.) Makes 4 servings.
Nutrition information
Calories 354, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 77 mg, Sodium 249 mg, Carbohydrate 28 g, Fiber 4 g, Protein 26 g. Daily Values: Vitamin A 193%, Vitamin C 41%, Calcium 3%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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