|2 servings||calories per servings 740||protein serving 55 g||carbs per serving 62 g||total fat per serving 29 g|
This cut of pork, which comes the center loin of the pig, is remarkably tender and flavorful; it comes from Heritage Foods USA, a farm-to-table butchery dedicated to supporting small farms, sustainability, the humane treatment of animals and genuinely building a better food system. The combination of roasted sweet potato and apple is savory and satisfying, especially with the addition of fresh thyme; the crisp salad brightens every delicious bite.
|Nutrition Facts||/ Per Serving|
|Total Fat||29 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||62 g|
|Dietary Fiber||7 g|
Heat oven to 400° F.
MISE EN PLACE
Peel sweet potato, and cut until 1/4-inch dice. Pick thyme leaves from stems and discard stems. Peel and mince shallot. Peel, core, and slice apples into thin, wedge-shaped slices.
Line a baking sheet with aluminum foil. In a medium bowl, toss sweet potatoes with 1 teaspoon olive oil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir in half of the thyme leaves. Spread sweet potatoes on prepared pan and roast 10 minutes. Stir and continue cooking until soft, about 10 minutes more.
Meanwhile, heat 1 teaspoon olive oil in a sauté pan over medium heat. Season chops on both sides with a total 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Stand chops in hot pan with their fat end down (you can hold chops with tongs, or prop them up against each other). Cook until fat is well-browned, about 2 minutes. Lay chops in the pan and cook 3 minutes each side. Transfer pork to a plate.
If necessary, remove all but 1 teaspoon fat from pan. Stir in shallot and cook 1 minute. Stir in apples and cook 2 minutes. Pour in sherry, and stir. Cover pan, and cook 3 minutes. Remove lid and stir in sweet potato and remaining thyme leaves. Top with chops. Cover, reduce heat to low, and cook until chops are hot and cooked to desired doneness, 1 - 2 minutes
Toss greens with remaining 1 teaspoon olive oil. Season with kosher salt and pepper to taste.
Divide sweet potato and apple mixture between two dinner plates and top with chops. Serve with salad, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...