Ingredients needed:
* 1 1/4 pounds of sweet potatoes, peeled and cut into 3/4-inch pieces
* 6 slices of bacon, chopped fine
* 4 bone-in pork rib chops, about 1 inch thick, trimmed (8-ounce)
* Salt and pepper
* 2 teaspoons of minced fresh thyme
* 1/2 cup of maple syrup
* 1 tablespoon of cider vinegar
* 2 teaspoons of Dijon mustard
Preparation steps:
* Place potatoes in large bowl, cover, and microwave until tender, 4 to 7 minutes. Meanwhile, cook bacon in 12-inch nonstick skillet over medium-high heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off fat, reserving 2 tablespoons.
* Cut 2 slits, about 2 inches apart, through outer layer of fat and skin on each chop. Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon reserved fat in now-empty skillet over medium heat until just smoking. Add chops and cook until browned, about 4 minutes per side. Transfer chops to plate and tent loosely with aluminum foil.
* Add remaining 1 tablespoon reserved fat and potatoes to now-empty skillet and cook, turning occasionally, until browned all over. Stir in thyme and bacon. Season with salt and pepper to taste. Transfer to serving bowl.
* Add maple syrup, vinegar, and mustard to now-empty skillet and cook until thickened, about 2 minutes. Add chops and any accumulated juices and simmer, turning often, until glaze coats chops (approximately 2 minutes). Meat should register 145 degrees. * Serve with potatoes.
Enjoy
