Black Walnut-Crusted Pork With Mashed Sweet Potatoes

Black walnuts are the star of this recipe, but if you prefer the milder flavor of English walnuts, feel free to sub them in. This method ensures that the walnut crust adheres to the surface of the chops and the resulting pork is tender and flavorful.

Recipe by Catherine Neville

Yield 4 servings

  • 2 eggs

  • all-purpose flour

  • 4 bone-in pork chops, 1 to 1½ thick

  • 1 cup chopped black walnuts

  • 1 clove garlic, minced

  • 1 Tbsp chopped fresh rosemary

  • 2 tsp fresh thyme leaves, divided

  • 1 cup panko

  • pinch cayenne

  • zest of 1 orange

  • salt and freshly ground pepper to taste

  • grapeseed oil

  • 2 cups dry white wine

  • 2 shallots, minced

  • 2 Tbsp chopped parsley

| Preparation | Preheat oven to 350 degrees.

Whisk eggs in a shallow bowl and scatter flour onto a plate. In a food processor, pulse walnuts, garlic, rosemary, thyme and panko. Remove to a bowl and add cayenne, orange zest, salt and pepper, stir to combine. Coat a pork chop with the flour, shake off the excess and then dip in egg. Place egg-coated chop in the panko-walnut mixture and press to adhere. Set aside and repeat with other chops.

Heat a large, ovenproof skillet on medium-high. Add enough grapeseed oil to create a thin film and swirl to coat. Sear the pork chops, until crust is golden brown, about 2 minutes per side and then put the skillet in the oven. Roast chops until they are cooked through, about 15 minutes. Remove from oven and remove to a platter. Place the skillet on medium-high heat and deglaze the pan with wine and scrape the pan to remove any bits sticking to the surface. Stir in the shallots and add parsley and remaining 1 tsp thyme leaves. Allow wine to reduce, check for seasoning. Serve chops with pan sauce and mashed sweet potatoes.

Mashed Sweet Potatoes

  • 4 ruby or garnet yams

  • 10 sprigs thyme

  • 6 Tbsp butter

  • ¼ cup maple syrup

  • sea salt and freshly ground black pepper to taste

| Preparation | Preheat oven to 300 degrees. Wrap each potato tightly in foil with a couple sprigs of thyme and place in the oven on the rack. Place a sheet pan underneath to catch any drips as the potatoes cook. Allow potatoes to roast for about 2 hours, until soft and cooked through.

Brown the butter and add to the bowl of a stand mixer along with maple syrup and remaining thyme leaves. When potatoes are cool enough to handle, peel and place in the bowl with butter and syrup. Beat until light and fluffy and then season with salt and pepper to taste.

Catherine Neville