Directions:

Place the pork chops on the counter 30 minutes before cooking to bring them to room temperature and ensure even cooking throughout.

Sear the Pork Chop:

Preheat the grill or a grill pan, then oil the grates or the pan.

Add the chops and grill for 8 minutes on one side, a quick sear on the edges, 7 minutes on the other, or until a meat thermometer reads 135.

Move the chops to the outer part of the grill or lower the flame if they are getting too charred.

Tent and allow the chops to rest before serving.

Make the Sweet Potato Puree:

Mix all the dry ingredients in a mixing bowl, then add the liquids. If too thick, add more oil or butter.

Add yams to the pot lid-covered water and boil until fork tender.

In the meantime, mix cream and butter on medium-low heat and let them simmer.

The strained water is placed in a mixing bowl. Then, at medium speed, whip the potatoes until they are smashed and starting to smooth.

Then add brown sugar, make sure it is fully mixed in, and add a buttercream mixture to loosen and reach your preferred texture as it passes through a strainer, then season with salt to taste.

For the Brussel Sprouts:

In a large saute pan, cook on medium-high, then add thick-cut, bacon to dry pan.

Let the fat meltdown, then lay pre-cooked Brussels sprouts (cut side down) into the pan.

Get a good hard sear on the Brussels sprouts.

Then lower heat and deglaze with hard cider, letting the liquid cook off, and reduce Brussels sprouts.

For the Red Wine Demi:

Buy demi base from the grocery store and preparing according to package directions is best.

Pour Demi Glaze over Pork Chops. Enjoy!