1 1/2 lbs sweet potatoes, peeled and cut into 1-inch chunks
1 banana, cut into pieces
2 tbsp butter
2 tbsp heavy cream
Salt & pepper
3 tbsp extra-virgin olive oil
3/4 lb green beans, trimmed
Four 3/4 inch thick center-cut pork chops, patted dry
Instructions
In a medium pot, combine the sweet potatoes with enough salted water to cover and bring to a boil over medium-high heat. Lower the heat and simmer until tender, 15-20 mins; drain and return to the pot. Mash in the banana, butter and cream; season with salt & pepper.
While the potatoes are cooking, in a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the green beans and 2 tbsp water and season with salt & pepper. Cook, partially covered and tossing occasionally, until crisp-tender, about 5 mins. Transfer to a plate and tent with foil to keep warm.
Using the same skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Season the pork chops with salt & pepper; add to the pan and cook, turning once, until golden-brown and cooked through, about 7 mins. Serve with the green beans and banana-mashed sweet potatoes.
Originally Submitted
9/15/2010
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