Pork Chops in a Sweet Chili Sauce with Creamy Cilantro Potato Salad
When it comes to comfort food with a bold, irresistible twist, this recipe for Pork Chops in Sweet Chili Sauce with Creamy Cilantro Potato Salad is a guaranteed crowd-pleaser. Juicy, perfectly seared pork chops paired with a tangy, herbaceous potato salad offer a delightful balance of flavors and textures.
The smoky depth of chili powder and cumin in the sauce is heightened by the sweetness of brown sugar, creating a glaze that clings to the pork and enhances every bite. Meanwhile, the creamy potato salad, laced with vibrant cilantro and a crisp crunch from celery and peppers, brings refreshing contrast.
Whether you’re impressing guests or elevating a weeknight dinner, this dish transforms humble ingredients into an unforgettable meal. Get ready to savor every bite of this vibrant fusion of spice, sweetness, and creaminess.
Pork Chops in a Sweet Chili Sauce with Creamy Cilantro Potato Salad – Ingredients
Pork Chops – Tender, center-cut chops form the heart of this dish, seared to perfection and finished with a sweet chili sauce that enhances their natural juiciness.
Sweet Chili Sauce – A savory-sweet blend of chili powder, cumin, and brown sugar, the sauce imparts bold flavors that coat the pork chops in a rich, tangy glaze.
Russet Potatoes – Creamy and soft, these potatoes provide a satisfying base for the refreshing cilantro salad, balancing the heat of the chili sauce.
Cilantro – Fresh and aromatic, cilantro brings brightness and a herbal kick to the creamy potato salad, cutting through the richness of the dressing.
Red Bell Peppers & Celery – These vegetables add crunch and vibrant color to the potato salad, offering a refreshing contrast to the savory pork and creamy dressing.
Pork Chops in a Sweet Chili Sauce with Creamy Cilantro Potato Salad – Enhancements
Recipe Tips
- Searing Pork Chops for Maximum Flavor
When searing the pork chops, make sure your skillet is hot enough to create a good caramelized crust on the meat. This locks in the juices and adds an extra layer of flavor. Don’t rush the searing process—let each side cook for about 2 minutes to achieve that golden-brown color. - Adjusting the Sweet Chili Sauce
The sweet chili sauce is the heart of this dish. If you prefer more heat, feel free to add extra chili powder or even a dash of cayenne pepper. For a sweeter profile, increase the brown sugar or add a spoonful of honey. Taste as you go to find the perfect balance between sweet and spicy. - Cool Potatoes for Better Salad Texture
After boiling the potatoes, spread them on a rimmed cookie sheet to cool quickly. This step is crucial because it prevents them from becoming too mushy in the salad, allowing the potatoes to hold their shape. The cool potatoes will also absorb the creamy dressing better.
What to Serve with Recipe
- Grilled Vegetables
Pair these flavorful pork chops with grilled vegetables such as asparagus, zucchini, or bell peppers. The charred, smoky flavor of grilled veggies complements the sweetness and spice of the chili sauce, creating a balanced, satisfying meal. - Crispy Dinner Rolls
A side of warm, crispy dinner rolls or crusty bread is perfect for sopping up any leftover sweet chili sauce from the pork. The bread’s mild flavor contrasts beautifully with the vibrant and bold tastes of the main dish, making it a comforting addition to the meal. - Chilled Cucumber Salad
For a refreshing contrast to the rich, creamy potato salad, serve a chilled cucumber salad with a light vinaigrette. The crispness of the cucumbers and the tanginess of the dressing will balance out the richness of the pork chops and the creamy potato salad, offering a cool and light side option.
FAQ
1. Can I use bone-in pork chops instead of boneless?
Yes, bone-in pork chops can be used. However, you may need to adjust the cooking time slightly, as bone-in chops tend to take a bit longer to cook through. Ensure the internal temperature reaches 145°F for safe consumption.
2. Can I make the creamy cilantro potato salad ahead of time?
Absolutely! The creamy cilantro potato salad can be made a few hours in advance and stored in the fridge. This gives the flavors time to meld together. Just be sure to let it sit at room temperature for a few minutes before serving for the best texture.
3. Can I substitute another type of potato for russets?
While russet potatoes provide a fluffy texture perfect for potato salad, you can use Yukon Gold or red potatoes if you prefer. These varieties will offer a creamier texture and hold their shape well in the salad.
4. How do I store leftovers?
Leftover pork chops and potato salad should be stored separately in airtight containers in the fridge. The pork chops can be reheated in the oven at 350°F for about 10 minutes. The potato salad can be enjoyed cold or at room temperature, but it may need a quick stir before serving.
Pork Chops in a Sweet Chili Sauce with Creamy Cilantro Potato Salad
Ingredients
- 4 boneless center-cut pork chops 1 ½ inches thick
- 2 ½ pounds russet potatoes approximately 3 medium-large potatoes, peeled and cubed
- 2 tablespoons extra-virgin olive oil EVOO, divided
- 1 large red onion finely chopped
- 3 cloves garlic minced
- 1 heaping tablespoon chili powder
- ½ tablespoon ground cumin
- 2 tablespoons dark brown sugar
- 2 cups chicken stock or broth
- 2 tablespoons cold unsalted butter
- 1/3 cup mayonnaise
- ½ cup fresh cilantro leaves chopped
- 2 tablespoons red wine vinegar
- 3 ribs celery finely chopped
- 2 red bell peppers cored, seeded, and chopped
- Coarse salt and freshly ground black pepper
Instructions
- Prepare the potatoes: Begin by placing the peeled and cubed russet potatoes in a saucepan, covering them with water. Bring the water to a boil over high heat, adding a pinch of coarse salt. Once the water boils, reduce the heat slightly and simmer the potatoes for 10-12 minutes, or until they are tender. Drain the potatoes and spread them on a rimmed baking sheet to cool for about 10 minutes.
- Sear the pork chops: While the potatoes are cooking, heat a large skillet over medium-high heat. Add 2 tablespoons of extra-virgin olive oil, swirling the pan to coat evenly. Season the pork chops generously with salt and freshly ground black pepper, then add them to the hot skillet. Sear the pork chops for 2 minutes on each side, ensuring a golden-brown crust forms. Transfer the seared chops to a rimmed baking sheet and place them in the preheated oven at 375°F. Roast the pork chops for about 7-8 minutes, or until the meat is firm but not tough. Once done, remove them from the oven and cover with aluminum foil to rest for a few minutes.
- Make the sweet chili sauce: Using the same skillet, add the remaining 2 tablespoons of EVOO. Stir in three-quarters of the chopped onion, along with the chili powder, ground cumin, and two-thirds of the minced garlic. Cook the mixture for 2-3 minutes, stirring frequently to allow the spices to bloom. Add the dark brown sugar and continue to cook, then pour in the chicken stock. Let the sauce simmer until reduced by half. Once reduced, remove the skillet from the heat and whisk in the cold butter to finish the sauce.
- Prepare the creamy cilantro potato salad: In a large mixing bowl, combine the mayonnaise, chopped cilantro, the remaining chopped onion, garlic, and red wine vinegar. Season with salt and pepper to taste. Add the chopped celery and red bell peppers to the mixture, then incorporate the cooled potatoes. Toss everything together, ensuring the potatoes are coated with the creamy dressing. Taste and adjust the seasoning as necessary.
