Caribbean Pork Chops with Mashed Sweet Potatoes

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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3 sweet potatoes (about 1 1/2 pounds), peeled and cut into chunks

Kosher salt

1 cup frozen peas, thawed

4 bone-in pork chops (3/4 inch thick; about 2 pounds)

1 teaspoon ground allspice

Freshly ground pepper

2 tablespoons coconut oil

1 large onion, thickly sliced

1 teaspoon chopped fresh thyme

1 cup nonalcoholic ginger beer

1 cup low-sodium chicken broth

1 to 2 teaspoons habanero hot sauce, plus more for serving

3/4 cup canned coconut milk


  1. Put the sweet potatoes in a large pot, cover with water and add a big pinch of salt. Bring to a simmer and cook until just tender, 8 to 10 minutes. Add the peas and cook until the potatoes and peas are soft, about 6 more minutes.
  2. Meanwhile, rub the pork chops with the allspice and a pinch each of salt and pepper. Heat the coconut oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side; remove to a plate. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in the thyme, then the ginger beer and chicken broth and bring to a simmer. Cook until reduced by half, about 4 minutes. Stir in the hot sauce.
  3. Drain the sweet potatoes and peas and return to the pot. Add the coconut milk and mash; season with 1/2 teaspoon salt and a few grinds of pepper.
  4. Return the pork to the skillet, turning to coat in the sauce. Divide among plates. Serve with the sweet potatoes and more hot sauce.
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