As you read about so many trending diets these days, here’s a flash back of a recipe that was published in Diabetes for Dummies when I was the Executive chef at Hermitage Hotel.


Char-Grilled Double Cut Pork Chop, with Black Eyed Pea Relish and Sweet Potato Fries

3 large sweet potatoes, peeled and cut into large wedges

1/4 cup olive oil

Optional salt and pepper to taste

1/4 cup finely diced red bell pepper

1/4 cup finely diced onion

1/4 tsp chopped garlic

1 1/2 cups cooked black eye peas

1/2 cup finely diced tomato

1 tsp sugar

1 ounce sherry vinegar

1 tsp chopped fresh parsley

1/2 tsp dried sage

1/2 cup chicken broth (or beef or vegetable)

6 double-cut pork chops (about 10 ounces each)

  • For the potatoes- preheat oven to 450 degrees
  • Toss sweet potatoes with half of the olive oil
  • Place potatoes evenly on baking dish, bake for 15 minutes, reduce heat to 375 and cook another 15-20 minutes till golden brown, season with salt and pepper
  • For the relish: While the potatoes cook, place the remainder of the oil in a medium sauce pan
  • Add red pepper, onions, and garlic and sauté till soft, about 4 minutes
  • Add peas, tomato, sugar, vinegar, parsley, sage and broth, cook till most of the liquid is evaporated, about 20 minutes, salt and pepper to taste, set aside and keep warm
  • For the pork chops: Preheat charcoal grill to medium heat and lightly oil rack
  • Season pork chops with pepper and place them on grill rack about 5 inches from heat. Cook for about 9 to 10 minutes on each side to reach an internal temperature of 155 degrees (medium)















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