Chili-Rubbed Pork Chops with Apple Salsa & Sweet Potato Mash

[Sincerely-Food-Chef]

Ingredients

• 2 Granny Smith apples
• 1 small bunch green onions (scallions)
• 2 jalapeño peppers
• 1 lime
• 4 pork chops, boneless
• 1 ½ lb sweet potatoes
• black pepper
• chili powder
• cumin, ground
• extra virgin olive oil
• honey
• salt
• virgin coconut oil

Instructions

1. Wash and dry the fresh produce.
   • 1 ½ lb sweet potatoes
   • 2 Granny Smith apples
   • 2 jalapeño peppers
   • 1 lime
   • 1 small bunch green onions (scallions)
2. Peel and medium dice the sweet potatoes into ½-inch cubes; transfer to a small saucepan.
3. Add water to the saucepan, covering the potatoes, and bring to a boil. Cook until they are tender when pierced with a fork, 14 to 16 minutes.
4. Preheat a skillet over medium-high heat.
5. In a small bowl, combine and mix together chili powder, cumin, salt, and pepper.
   • 2 tsp chili powder
   • 1 tsp cumin
   • 1 tsp salt
   • 1 tsp black pepper
6. Pat the pork chops dry with paper towels, then place on a plate; rub both sides with the spice mixture.
   • 4 pork chops, boneless
7. Add coconut oil to the skillet and swirl to coat the bottom.
   • 1 tbsp virgin coconut oil
8. Place the pork chops in the skillet; cook until browned and cooked through, 3 to 5 minutes per side. Once done, transfer to a plate and let them rest for 5 minutes.
9. While the pork chops cook, core and small dice the apples into ¼-inch cubes; transfer to a medium bowl.
10. Quarter the jalapeños lengthwise, then remove and discard the seeds and white membranes; finely dice the peppers and add to the bowl.
11. Trim and discard the ends of the green onions; chop the onions into ¼-inch pieces. Add ¾ of the onions to the apple and pepper mixture and transfer the rest to a small bowl (for garnishing the sweet potato mash).
12. Once the potatoes are tender, scoop out ½ cup of the water and set aside, then drain the potatoes in a colander and return them back to the saucepan.
13. Add the reserved cooking water, coconut oil, salt, and pepper to the potatoes; mash with a potato masher until smooth.
    • 2 tbsp virgin coconut oil
    • ½ tsp salt
    • ½ tsp black pepper
14. Juice the lime and add to the bowl with the apple and jalapeño.
15. Add olive oil, honey, salt, and pepper to the apple salsa; toss to combine.
    • 1 tbsp extra virgin olive oil
    • 1 tsp honey
    • ¼ tsp salt
    • ¼ tsp black pepper
16. To serve, place the pork chops and sweet potato mash on a plate. Spoon the salsa overtop the pork and sprinkle the mash with the remaining green onions. Enjoy!