Pork Chops with Sweet Potato Salad

This one is a favorite and only a 30 minute meal. It serves 4.

4 Pork chops (about 2 lbs)
coarse salt
3 Sweet potatos (about 1.5 lbs) peeled, cut into 1 inch pieces
3 Tbs red wine vinager
2 cloves minced garlic
2 Tbs raspberry jam
2 tsp dijon mustard
1/3 cup + 1 tbs Extra virgin olive oil
1 red or yellow bell pepper, chopped
1 bunch scallions, green part only, sliced

1. In a large bowl, dissolve 2 Tbs coarse salt in 2 cups cold water (brine). Add the pork chops to the brine and soak in fridge for 20 min.

2. Place sweet potatos in a medium pot of salted water and bring to a low boil. Cook until tender, about 10 minutes. Drain and set aside.

3. In a small bowl, whisk together vinager, garlic, jam and mustard. Whisk 1/3 cup EVOO in the thin stream until smooth.

4. Preheat broiler and place a large, heavy oven proof skillet over high heat. Remove chops from brine, pat dry and brush with remaining EVOO. Sear the chops for 3 minutes on each side, then baste with 1/4 of raspberry dressing. Broil chops, basting once, for 2 to 3 minutes on each side.

5. In medium bowl, toss Sweet potatos, bell pepper, and scallions with remaining raspberry dressing. Season to taste with salt.