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1
Submerge the pork chops completely in the brine, and refrigerate for 24 hours.
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2
Light the grill 30 to 40 minutes before youre ready to cook, and take the pork chops out of the refrigerator to bring them to room temperature.
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3
If theyre wet from the brine, pat them dry with paper towels.
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4
When the coals are broken down, red, and glowing, brush the pork chops with the olive oil, and place them on the grill.
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5
Cook the pork chops 5 to 7 minutes on the first side (depending on how thick they are), rotating them a couple of times, until theyre seared and have a nice color.
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6
Turn them over and cook another 4 to 5 minutes or so, rotating them often, until medium-rare to medium.
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7
You can peek inside, near the bone; they should be a little pink.
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8
Arrange the sweet potatoes on a large warm platter, and drizzle about 1/4 cup romesco over them.
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9
Place the grilled pork chops on top, and slather each one with a generous spoonful of romesco.
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10
Serve the rest of the romesco on the side.
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11
Preheat the oven to 400F.
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12
Peel the sweet potatoes, and cut them into 1 1/2-inch cubes.
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13
Place them in a large bowl and toss with the sugar and reduced sherry.
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14
In a medium saute pan, cook the butter over medium heat 6 to 8 minutes, until its brown and smells nutty.
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15
Remove from the heat and let cool a few minutes.
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16
Add the sage and thyme to the butter, and pour it over the sweet potatoes, scraping the pan with a rubber spatula to get all the brown bits.
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17
Toss with a large spoon, being careful of the hot butter.
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18
Season with 1 tablespoon salt and 1/4 teaspoon pepper.
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19
Transfer the sweet potatoes to a large roasting pan and bake in the oven 50 minutes to 1 hour, until the potatoes are caramelized and tender.
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20
Stir with a metal spatula every so often, to coat the potatoes evenly with the butter and sugar.
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21
While the potatoes are cooking, slice the bacon lengthwise into 3/8-inch-thick slices.
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22
Stack them in two piles, then cut the strips crosswise into 3/8-inch even-sided rectangles, or lardons.
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23
Heat a large saute pan over medium heat for 1 minute.
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24
Add the bacon, and cook about 5 minutes, until its tender and lightly crisped.
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25
Using a slotted spoon, transfer it to a plate.
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26
When the sweet potatoes are done, remove the pan from the oven and toss in the bacon and spinach.
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27
Taste for seasoning.
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28
The chops need to soak in the brine for 24 hours, so plan ahead.
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29
You can make the romesco the day before.
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30
And you can cook the sweet potatoes in the morning and reheat them just before serving.
