Seared boneless pork chops with chermoula butter

Paleo, Gluten Free

2 Servings, 540 Calories/Serving

30 Minutes

We love sweet potatoes for their nutrient dense flesh, but the truth is that they be cloying if not kept in check. Here Chef Justine counters their sweetness with a savory chermoula butter that’s thick with fresh herbs and savory spices and a side of just-the-right-amount-of-bitter sautéed radicchio.

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Ingredients

  • 1lb sweet potatoes
  • 2 pork loin chops
  • 1 small head radicchio
  • 2 tablespoons chermoula butter (cilantro - parsley - cumin - coriander - lemon zest - salt - butter - lemon juice)

Instructions

1

Cook the sweet potatoes

Cut the sweet potato into 4 pieces. Put in a pot of salted water and bring to a boil over high heat. Cook until the potatoes are quite tender, 15 to 20 minutes. While the sweet potatoes cook, prepare the pork.

2

Sear the pork

Heat the oven to 250°F. Season the pork on both sides with salt and pepper. In a 12-inch frying pan over medium high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the pork chops to the pan and cook until well browned, about 5 minutes on each side. Transfer to a baking sheet and keep warm in the oven while you cook the radicchio.

3

Saute the radicchio

Cut the radicchio into 4 wedges and season with salt and pepper. In the same pan used to sear the pork, cook the radicchio pieces over medium high heat until well browned and beginning to wilt. Transfer to the oven with the pork while you mash the potatoes.

4

Mash the sweet potatoes

Drain and peel the sweet potatoes. In a medium bowl, use a large spoon to mash the sweet potatoes. Season with salt and pepper.

5

Serve

Divide the mashed sweet potatoes and the radicchio wedges between two serving plates. Top with a pork chop and the chermoula butter.

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