Pork Chop Sweet Potato Bake
If there’s one thing I love, it’s sweet potatoes. While they’re great as a main course, I usually enjoy them as a side. That sweet orange flesh is full of rich flavor and so much better than the classic white.
I’ve never been a fan of white potatoes. They just don’t have the flavor the orange ones do… unless you add plenty of butter, sour cream, bacon or chives, that is. You don’t need all those extras with sweet potatoes though, they’re delicious all on their own. That doesn’t mean you can’t add those extras, you just don’t have to. I’ll eat them mashed or baked, but my favorite way to enjoy them is by roasting them. It makes them even sweeter than they already are.
But the flavor isn’t the only thing these deep red ovals have going for them. The health benefits are off the charts. Sweet potatoes are rich in fiber and contain a variety of vitamins including iron and calcium. But they’re also a good source of vitamins B and C. One of the key nutritional benefits of sweet potatoes is that they’re high in beta-carotene, which converts to vitamin A once consumed. In other words, there just isn’t a better potato out there, which is why I use them all the time and am thrilled whenever they’re part of a dinner recipe.
As I said, it’s easy to roast these up and add a pad of butter for a wonderful side, but chop the sweet potato up and roast it with some other vegetables under a protein and you suddenly have one hell of a filling entreé. The vegetables here are sweet potato, Brussels sprouts and a couple carrots, all great vegetables in their own right and all delicious when roasted. Roasting these vegetables brings out their natural juices making them even sweeter and more delectable. Add a few boneless pork chops on top and this is a wonderful weeknight dinner. A dinner that everyone in my family loved and I can’t wait to make again.
Notes
Adapted from Better Homes and Gardens
Ingredients
- 1/4 cup balsamic vinegar
- 1 tablespoon tomato paste
- 1 tablespoon honey
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 large sweet potato, peeled and chopped
- 8 ounces Brussels Sprouts, halved
- 2 large carrots, peeled and chopped
- 3 tablespoons olive oil
- 4 boneless pork chops
- 1 teaspoon herbs de Provence
- 1/2 cup goat cheese, crumbled
Instructions
- Preheat oven to 425 degrees F.
- In a bowl whisk together the balsamic, tomato paste and honey until combined. Set aside.
- Combine the sweet potato, carrots and Brussels sprouts in a 3-quart baking dish. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Roast for 25 minutes.
- While the vegetables roast, sprinkle with pork chops with the herbs de Provence and another 1/2 teaspoon each of salt and pepper.
- Heat the rest of the oil in a large skillet. Add the chops and cook for about 3 minutes, flipping once, until browned.
- Place chops on top of roasted vegetables and continue to roast for another 10 minutes, or until the chops are cooked through. Sprinkle with goat cheese, drizzle with the balsamic mixture and serve.
