Mint Lime Pork Chops with Creole Sweet Potato Chips

 


As mom's everywhere give a collective sigh of relief (mixed with anxiety) as we send the kiddos back to school it's a perfect time to get all that summer cooking out of your system before the cold weather sets in. This dish is perfect for the final days of summer.  These tangy, fresh yet savory chops will help you hold onto summer even as the leaves start to change and paired up with {Homemade} spicy, Cajun style sweet potatoes you'll feel warm and toasty even on a cool day.

For the Chops:
2 tbsp. olive oil
1 yellow onion, chopped
1 clove garlic, minced
1 jalapeno, seeded and minced
Salt and pepper

In a large skillet heat olive oil.  Add onion, garlic, jalapeno, salt and pepper.  Saute until onions are translucent and caramelized.  While they are working in the skillet, in a separate bowl combine:

5 mint leafs, chopped
1 tbsp. olive oil
juice of 1 lime + zest

When the onion and friends are done scoop them into the bowl along with the mint and lime.  Stir to combine.  Set aside while you prep the chops.

4 boneless pork chops, rinsed and patted dry
salt and pepper
coconut flour, enough to dredge the chops through
2-3 tbsp. olive oil
1/2 cup chicken broth

Salt and pepper both sides of the pork chops.  Coat the chops with the coconut flour that's been dumped onto a plate or pie pan.  Heat olive oil in the same skillet you cooked the onions in.  Place the chops in the skillet.  Brown on both sides.  Now pour in the broth and scrape up all the yummy bits stuck to the bottom of the pan. (P.S. the coconut flour from the chops will help to thicken the broth as it simmers).  Add the mint, lime and onion combo making sure to stir it around.  Allow to simmer until chops are moist, tender and no longer pink.

For the Sweet Potatoes:

sweet potatoes (yams), peeled and thinly sliced
creole seasoning to taste
olive oil

Preheat the boiler while you peel and slice sweet potatoes.  Drizzle enough olive oil to coat taters.  Sprinkle as liberally as you like with creole seasoning.  Lay taters out on a baking sheet.  Try not to overlap too much,  you want all your taters to get a tan.  Broil for 3-5 minutes or until they turn a golden brown.  Turn over and broil for another 3-5 minutes.

Serve with a simple side salad.

Enjoy!
 

 

{Homemade} Salsa
"Good Morning!" Green Smoothie

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Monday, 16 July 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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