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.

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.

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.

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

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