Moroccan-Spiced Pork Chops with Mashed Sweet Potatoes

By Jac_M

Ingredients

• 4 cups chopped peeled sweet potatoes (about 1 1/4 pounds)
• 1/4 cup 2% reduced-fat milk
• 3/4 teaspoon ground coriander, divided
• 3/4 teaspoon ground cumin, divided
• 1/2 teaspoon kosher salt, divided
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• Dash of ground red pepper
• 1/2 cup bottled roasted red bell peppers, rinsed and drained
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted almonds
• 1 garlic clove
• 4 (6-ounce) bone-in center-cut loin pork chops
• 1/4 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

1. Place potatoes in a large saucepan; cover with water to 1 inch above potatoes. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender. Drain. Combine potatoes, milk, 1/2 teaspoon coriander, 1/2 teaspoon cumin, 1/4 teaspoon salt, cinnamon, allspice, and ground red pepper in a medium bowl; mash to desired consistency with a potato masher.

2. Combine remaining 1/4 teaspoon coriander, remaining 1/4 teaspoon cumin, bell peppers, 2 tablespoons oil, almonds, and garlic in the bowl of a mini food processor; process until smooth.

3. Sprinkle pork with remaining 1/4 teaspoon salt, sugar, and black pepper. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Serve pork with mashed potatoes and bell pepper sauce.