1 1/2 pounds sweet potatoes, scrubbed and cut into 1-inch pieces
salt & pepper
4 bone-in pork chops, about 1-inch thick
2 tsp garlic powder
3 TBSP olive oil, divided
1 red onion, diced
1 green bell pepper, diced
1/4 cup water
1 tsp paprika
DIRECTIONS
Preheat the oven to 375°F.
Boil a pot of water (enough water to cover the potatoes) and 1/4 tsp salt over high heat. When the water begins to boil add the potatoes and cook until just slightly tender, 8 to 10 minutes. 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 saute pan over medium-high heat. When the oil is hot sear the pork chops in the pan two at a time, about 2 minutes per side. Transfer the pork chops to a plate and set aside.
Add the remaining 1 TBSP of oil to the pan. Spread the potatoes out in a single layer in the pan and cook, without stirring, until the potatoes begin to brown, about 5 minutes. Stir in the onion, bell pepper, water, paprika, and 1/2 tsp salt. Using a wooden spoon scrape the bottom of the pan to release any stuck on bits. Cook, stirring occasionally, about 5 minutes. Season with salt and pepper to taste.
Spread the sweet potato mixture out evenly in the pan and lay on the pork chops and any juices on the plate from the chops. Bake in the preheated oven until pork chops are cooked through, about 10 minutes.
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