Roasted pork chops with sweet potato hash and cilantro pesto
paleo, Gluten Free, Dairy Free, Soy Free
20 – 30 Minutes
Hash was invented by frugal cooks as a way to use up dinner leftovers for breakfast. Along the way, it became an all-American classic, served at any time of day. Chef Justine makes hers paleo-friendly with sliced Japanese sweet potato. Its chestnut-y flavor is an ideal backdrop for her south-of-the-border spice blend.
- Two 6-ounce boneless pork loin chops
- 1 or 2 Japanese sweet potato
- 1 or 2 shallots
- 1 red bell pepper
- Hash spice blend (cumin - coriander - sweet smoked paprika)
- 1 lime
- Sun Basket cilantro pesto base (olive oil - cilantro - almonds - fresh garlic - salt - black pepper)
Cook the pork
- Pat the pork dry with a paper towel; season generously with salt and pepper.
While the pork cooks and rests, prepare the vegetables and the hash.
Prep the vegetables
- Trim the ends from the sweet potatoes; cut the potato into quarters lengthwise, then crosswise into ¼-inch-thick slices.
- Peel and thinly slice the shallots.
- Remove the stem, ribs, and seeds from the red bell pepper; thinly slice the pepper.
Cook the sweet potato hash
Stir in the shallots and bell pepper and cook until starting to soften, 1 to 2 minutes. Add ½ cup water and cook, scraping up any browned bits from the bottom of the pan, until the potatoes are tender, 3 to 4 minutes.
While the hash cooks, prepare the pesto.
Make the pesto.
- Juice the lime.
Nutrition per serving: Calories: 720, Protein: 39 g, Total Fat: 47g, Monounsaturated Fat: 27 g, Polyunsaturated Fat: 4 g, Saturated Fat: 8 g, Cholesterol: 85 mg Carbohydrates: 37 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 680 mg
Contains: tree nuts