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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 629 calories
  • 45 min
  • 4 servings

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!

Nutrition per Serving

Calories
629
Fat
33g
Net Carbs
44g
Protein
35g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • potato masher
  • small saucepan
  • stainless steel or cast iron skillet
  • tongs
  • vegetable peeler