Easy to Medium
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
- 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.
- 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.
- 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.
- 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.