Nutrition Facts

Instructions

• STEP 1

  Preheat the oven to 450°F and position rack in the centre. Line a baking sheet with parchment paper.

• STEP 2

  Fill a medium saucepan about halfway with water, cover, and bring to a boil.

• STEP 3

  Wash, peel, and medium dice the sweet potatoes; add to the water in the saucepan. Once the water is boiling, cook the potatoes until tender when pierced with a fork, 8-10 minutes. Drain in a colander and return back to saucepan.

  • ¾ lb sweet potatoes

• STEP 4

  Wash the broccoli and cut into bite-sized florets; transfer to the baking sheet.

  • 2 crowns broccoli

• STEP 5

  Peel and mince the garlic. Wash the lemon and grate the zest from it.

  • 2 cloves garlic
  • ½ lemon

• STEP 6

  Drizzle the broccoli with olive oil and lemon juice and season with the zest, minced garlic, salt, black pepper, and red pepper (optional). Toss to coat, then spread out in a single layer.

  • 2 tbsp extra virgin olive oil
  • juice of ½ lemon
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ⅛ tsp crushed red pepper (optional)

• STEP 7

  Place broccoli in the oven and roast until tender and browned, 10-15 minutes.

• STEP 8

  Heat a skillet over medium-high heat.

• STEP 9

  Season the pork chops with salt and pepper on both sides.

  • 2 pork chops, bone-in
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 10

  Add oil to the skillet and swirl to coat bottom. Add the pork chops and cook until browned and cooked through, 3-4 minutes per side. Transfer to a plate and let them rest for 2-3 minutes.

  • 1 tbsp virgin coconut oil

• STEP 11

  Grate ⅛ cup of Parmesan.

  • ½ oz Parmesan cheese

• STEP 12

  Remove broccoli from oven, sprinkle with Parmesan, and toss.

• STEP 13

  Add butter to the sweet potatoes and season with salt and pepper. Mash with a potato masher (or a fork) until smooth.

  • 1 tbsp butter, unsalted
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 14

  Serve pork chops with sweet potato mash and broccoli on the side. Enjoy!