Lavender Dijon Chops with Thyme Sweet Potato Spears

Pork chops get a bad wrap. They're dry -- They don't have any flavor -- They're tough - are the complaints I hear most often.  All are true if you just slap 'em in a skillet or on a grill. Pork needs a little more coaxing than that. Brining combats pork's notoriously dry texture & a good marinade will punch up the flavor. So before you knock chops again try a good quick brine or marinade. 

A lighter take on classic Southern pork chops & mashed sweet potatoes, these lavender dijon chops with thyme sweet potato spears are perfect for a cool spring evening. The clean, tangy flavor combination of lavender & dijon compliments pork beautifully & the thyme really enhances the buttery sweetness of sweet potatoes.

Lavender Dijon Chops

2 4 - 6 oz. center cut pork chops
1/2 c. dijon mustard
2 tbsp. olive oil
1 tbsp. salt
1 tbsp. black pepper
2 tbsp. fresh lavender, minced
1/4 c. dry white wine
a liberal splash of apple cider vinegar

Combine the dijon, olive oil, wine, & vinegar in a medium bowl. Toss the chops in the marinade & sprinkle both sides with lavender, salt, & pepper. Marinade for an hour or more in the refrigerator.

After marinating, let the chops come to room temperature & bring a grill pan up to medium-high heat. Sear the chops for 5 - 6 minutes on each side.

Thyme Sweet Potato Spears
1 medium sweet potato, cut in 1" thick spears
1 tbsp. olive oil
1/2 tbsp. fresh thyme leaves
salt to taste
pepper to tastePreheat the oven to 400F. Meanwhile, toss the sweet potato spears in olive oil, salt, pepper, & thyme. Bake for 35 - 45 minutes in an oven safe, lined pan. 

Once cooled, salt once more to taste & sprinkle with a bit more fresh thyme.