Categories: Meals

Ingredients

• 3 sweet potatoes, peeled and cut into chunks
• Kosher salt
• 1 cup frozen peas, thawed
• 4 bone-in pork chops
• 1 tsp ground allspice
• Black pepper
• 2 tbsp coconut oil
• 1 large onion, thickly sliced
• 1 tsp chopped fresh thyme
• 1 cup nonalcoholic ginger beer
• 1 cup chicken broth
• 1-2 tsp habanero hot sauce, plus more for serving
• 3/4 cup canned coconut milk

Directions

1. Put the sweet potatoes in a large pot, cover with water, and add a big pinch of salt. Bring to a simmer and cook until just tender, 8-10 minutes. Add the peas and cook until the potatoes and peas are soft, about 6 more minutes.

2. Meanwhile, rub the pork chops with the allspice and a pinch each of salt and pepper. Heat the coconut oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 3-4 minutes per side; remove to a plate. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in the thyme, then the ginger beer and chicken broth and bring to a simmer. Cook until reduced by half, about 4 minutes. Stir in the hot sauce.

3. Drain the sweet potatoes and peas and return to the pot. Add the coconut milk and mash; season with 1/2 tsp salt and black pepper.

4. Return the pork to the skillet, turning to coat in the sauce. Divide among plates. Serve with the sweet potatoes and more hot sauce.

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