Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Easy Skillet Pork Chops with Mashed Sweet Potatoes
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 32 grams
- Saturated Fat
- 19 grams
- Cholesterol
- 117 milligrams
- Sodium
- 564 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 6 grams
- Protein
- 41 grams
- Sugar
- 19 grams
Pork chops are lightly seared in coconut oil and then added to a brothy, aromatic sauce made with thyme, ginger beer and onion. For a rich, satisfying accompaniment to these Jamaican-inspired chops, mash sweet potatoes with peas, coconut milk and spices.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 32 grams
- Saturated Fat
- 19 grams
- Cholesterol
- 117 milligrams
- Sodium
- 564 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 6 grams
- Protein
- 41 grams
- Sugar
- 19 grams
Ingredients
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Directions
- 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.
- 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.
- 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.
- 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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