Roasted pork chops with sweet potato hash and cilantro pesto

paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 720 Calories/Serving

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

Heat the oven to 350ºF.
  • Pat the pork dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork, pressing lightly with a spatula, if desired, to ensure a good sear, and cook until well browned but not yet cooked through, 2 to 3 minutes per side. Transfer the pork to a sheet pan; do not wipe out the frying pan. Roast until the pork is cooked through, 8 to 10 minutes. Transfer to a plate to rest for 5 minutes.
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

In the same pan used for the pork, if dry, add 1 to 2 teaspoons oil and warm over medium heat until hot but not smoking. Add the sweet potatoes and hash spice blend, season with salt and pepper, and cook, stirring occasionally, until the potatoes are starting to soften, 5 to 6 minutes.
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.
In a small bowl, stir together 2 tablespoons lime juice and the cilantro pesto base.



Transfer the sweet potato hash to individual plates. Top with the pork and dollop with half the cilantro pesto. Serve the remaining pesto on the side.

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

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