Citrus Honey Glazed Porkchop & Sweet Potato Meal.

Marinade for 4 center cut porkchops

• 1 teaspoon white wine vinegar
• 1 tablespoon teriyaki sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons brown sugar
• 1/4 cup water

Mix marinade ingredients in a small bowl then transfer to a gallon sized Ziplock bag along with porkchops. Marinade in the refrigerator for 3 hours.

sweet citrus glaze

• 1/2 cup orange juice
• 1/2 teaspoon lemon juice
• 3 tablespoons honey
• 1 dash salt
• 1 teaspoon cornstarch
• 2 teaspoons water

Combine the first 4 ingredients in a small saucepan, Bring to a boil. Meanwhile mix cornstarch and water creating a slurry. whisk cornstarch slurry into boiling ingredients in the saucepan and reduce heat to med-low. Keep stirring for 30-60 seconds or until well incorporated. Remove from heat.

Preheat oven to 425.

Sweet Potatoes with brown sugar cinnamon butter.

• 4 sweet potatoes
• 1/4 cup butter (room temp.)
• 1/2 tsp cinnamon
• 2 teaspoons brown sugar

1. Wrap sweet potatoes in Aluminum foil and bake in preheated oven, for 1 hour for small potatoes and 1 1/2 hours for large sweet potatoes.
2. Combine butter, brown sugar and cinnamon in a small bowl using an immersion blender or the whisk attachment of a hand mixer. Blend until creamy and well incorporated.
3. Remove potatoes from the oven and foil. Allow to cool slightly.

In a 10 in. cast iron skillet, brown a tablespoon of butter then add porkchops and 1/4 cup marinade. Sear on both sides for a minute or two until nicely browned. Remove from Heat and tent with aluminum foil then bake for 10-15 minutes at 425, until internal temperature reaches 145 degrees.

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