Spicy Beet & Sweet Potato Smoked Pork Chops
- 3 Medium Sized Sweet Potatoes, peeled and cut into 1" chunks
- 3 Beets, peeled and cut into 1" chunks
- 2 Tablespoons Olive Oil
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Chili Powder
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Cayenne Pepper
- 2 Slices of Bacon, cut into small pieces
- 1 Medium Onion, thinly sliced
- 4 Triple T Smoked Pork Chops
Place the 2 tablespoons of olive oil with the sweet potato and beet chunks in a large sealable plastic bag. Shake to coat all pieces with the olive oil. Then add the brown sugar, chili powder, salt and cayenne pepper, reseal and shake.
After ensuring that all ingredients have evenly coated the chunks, place the plastic bag contents into a 11" x 7" greased dish, then into a 400° preheated oven. Roast for 45 minutes, stirring every 15 minutes.
In the meantime, place the cut bacon pieces into a skillet over medium heat.
Cook bacon until crispy, then add thin sliced onions.
Continue to caramelize onions for approximately 10 minutes. Lower the temperature to keep warm. Grill or pan sear smoked pork chops for 3-4 minutes on each side.
Plate pork chops, top with sweet potato beet mixture and caramelized onions as pictured above.
Make this recipe into a side dish for holiday entertaining by mixing the caramelized onions with the sweet potato beet mixture after roasting. It makes a terrific alternative to the typical candied sweet potatoes.