Pan-Seared Pork Chops & Spicy Chow Chow

Prep Time:
Cook Time:
15 Minutes
Easy to Medium
20-30 Minutes
2 Servings
about 740 calories per serving


2 6-8 ounce boneless, center-cut pork chops
2 sweet potatoes, peeled and diced
6 tomatillos, husked, rinsed and roughly chopped
1 red bell pepper, cored, deseeded and chopped
1 green bell pepper, cored, deseeded and chopped
1 jalapeño pepper, stemmed, seeded and minced
1 ear of corn, corn cut from cob
1/4 cup flat leaf parsley, chopped
2 tablespoons mayonnaise
2 teaspoons whole grain dijon mustard
1 shallot, minced
salt and pepper


  1. Add diced sweet potatoes to a pot of boiling water. Cook for 8 - 10 minutes until fork tender. Removed from heat and drain thoroughly and place in a bowl. Season with salt and fresh pepper. Gently fold in mustard, mayonnaise and 1/8 cup of parsley into potatoes until well mixed.
  2. Rinse the pork chops and pat dry with a paper towel. Season on both sides with salt and pepper. Add 2 tablespoons of olive oil to a sauté pan over medium high heat. Add the pork and cook 4-5 minutes on each side, turning only once. Remove to a plate. Let rest for 5 minutes.
  3. Add another 2 tablespoons of olive oil to the sauté pan and add the corn, diced peppers, and minced shallot. Season with salt and pepper. Cook for 4-6 minutes, add the tomatillos and continue to cook for another 2-3 minutes. Add a 1/4 cup of white winer or water, mashing the vegetables with the back of a spoon. Cook another 4-6 minutes until thickened.
  4. To serve, divide the sweet potato salad between two plates. Place pork on top of potato salad. Pour chow chow sauce over pork. Garnish with remaining chopped parsley.

Recipe inspired by Blue Apron | Kitchen Ten17

Healthy Banana Avocado Oatmeal Muffins

Prep Time:
Cook Time:
20 Minutes
20-25 Minutes
12 Servings


1/2 cup mashed avocado
1/2 cup mashed ripe bananas
1 teaspoon vanilla
2 large eggs
1/2 cup low-fat milk
1 cup whole wheat flour
1 cup oat flour
1/2 cup oats
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/2 cup dried cranberries

  1. Heat oven to 375 degrees F. Grease 12 muffin tin wells or line with paper cups.
  2. In a large bowl, mix avocado, bananas, eggs vanilla and milk. In a separate bowl, whisk or sift together flours, oats, sugar, baking soda and salt. Stir into avocado mixture; do not over-mix. Stir in walnuts and cranberries.
  3. Spoon batter into prepared muffin tin; bake 15 to 20 minutes or until tops start to brown and a toothpick inserted into a muffin comes out clean.

Recipe by Kitchen Ten17