Categories: Meals
Ingredients
- 2 Boneless, Center-Cut Pork Chops
- 1 Lemon
- 1 Red Onion
- 3/4 Pound Baby Sweet Potatoes
- 1 Large Bunch Parsley
- 2 Tablespoons Butter
Directions
-
Preheat the oven to 450°F. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Halve the sweet potatoes lengthwise. Pick the parsley leaves off the stems; discard the stems.
-
Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer, cut sides down, and roast 28 to 30 minutes, or until tender when pierced with a fork. Remove from the oven and transfer to a large bowl.
-
Once the sweet potatoes have roasted for about 20 minutes, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 2 to 4 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked pork chops with foil and set aside to rest for at least 5 minutes.
-
While the pork chops rest, to the bowl of roasted sweet potatoes, add the lemon zest, parsley, as much of the onion as you’d like and the juice of 2 lemon wedges. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.
-
Heat the pan of reserved fond on medium until hot. Add the juice of the remaining lemon wedges and ¼ cup of water. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, or until the liquid is reduced in volume by about half. Stir in the butter; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined; season with salt and pepper to taste. Remove from heat.
-
Divide the cooked pork chops and dressed sweet potatoes between 2 plates. Top with a few spoonfuls of the pan sauce. Enjoy!