1 1/2 pounds sweet potatoes, scrubbed and cut into 1-inch pieces
4 bone-in pork chops, about 1-inch thick
2 tsp garlic powder
2 TBSP plus 1 TBSP olive oil
1 red onion, diced
1 green bell pepper, diced
1 tsp paprika
DIRECTIONS
Preheat the oven to 375°F.
Boil a large pot of water with 1/4 tsp salt over high heat.
When the water begins to boil add the potatoes and cook until just slightly tender, about 10 minutes then drain the potatoes and set aside.
In a small bowl mix together the garlic powder, 1/2 tsp salt, and 1/2 tsp pepper.
Pat the pork chops dry with paper towels then rub the spice mix all over the pork chops.
Heat 2 TBSP of the oil in a large oven-safe skillet over medium-high heat.
When the oil is hot sear the pork chops in the skillet, two at a time, about 2 minutes per side then transfer the pork chops to a plate and set aside.
Add the remaining 1 TBSP of oil to the skillet then spread the potatoes out in a single layer in the skillet and cook, without stirring, until the potatoes begin to brown, about 5 minutes.
Stir the onion, bell pepper, paprika, 1/2 tsp salt, and 1/4 cup water in with the potatoes then use a wooden spoon to scrape the bottom of the skillet to release any stuck on bits.
Cook, stirring occasionally, about 5 minutes, then season with salt and pepper to taste.
Spread the sweet potato mixture out evenly in the pan then lay the pork chops on top.
Bake in the preheated oven until pork chops are cooked through, about 10 minutes.
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