Pan-seared Pork Chops with Sweet Potatoes

Pork chops are great for weeknight cooking, if you use the thin cut chops. They sear literally a few minutes a side in a hot skillet. These are seasoned, seared off and then served with mashed sweet potatoes and green beans. Sweet potatoes are a healthy alternative to regular potatoes, giving you that extra boost of beta carotene which is so good for your eyes. I like to add more sweetness to them with brown sugar and a drizzle of maple syrup. Green beans simmered in water for ten minutes and dressed simply with butter is the veg for this simple but satisfying dinner for one.

Ingredients

1/4 tsp salt

1/8 tsp ground black pepper

1/8 tsp onion powder

1/8 tsp garlic powder

1/8 tsp dried oregano

1 boneless pork loin chop about an inch thick, or two thin-cut chops

1 Tbsp olive oil

1 medium or 2 small sweet potatoes, peeled and cut into chunks

1 Tbsp butter

Pinch of ground cinnamon

Maple syrup

1 1/2 cups green beans, trimmed

Directions

Mix the salt, black pepper, onion powder, garlic powder and oregano together in a small bowl.  Rub the spice blend into the pork chop, covering all sides.  In a small non-stick skillet heat olive oil over medium heat.  When hot, add the seasoned pork chop.  Cook about 5 minutes on each side, including the short sides, about 12-15 minutes total, until cooked through (internal temperature 165°F).  If using thin-cut pork chops, they only need to cook 2 to 3 minutes per side.  Let pork chop rest on a plate, covered with foil to keep it warm.

Meanwhile, bring a medium saucepan of salted water to a boil.  Add the chunks of sweet potato, reduce heat to a simmer, and cook for about 10 minutes or until fork tender.  Drain and mash with butter, cinnamon, and maple syrup to taste.

Bring a pot of salted water to a boil and add the green beans.  Reduce heat and simmer about 10 minutes, until tender.  Drain the green beans and add butter and salt to taste.

Serve the smashed sweet potatoes alongside the seared pork chop and buttered green beans.

1 serving

Published by Irena Springer

Travel and food blogger

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