Ingredients
4 cups chopped peeled sweet potatoes (about 1 1/4 pounds)
1/4 cup 2% reduced-fat milk
3/4 teaspoon ground coriander, divided
3/4 teaspoon ground cumin, divided
1/2 teaspoon kosher salt, divided
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Dash of ground red pepper
1/2 cup bottled roasted red bell peppers, rinsed and drained
3 tablespoons olive oil, divided
2 tablespoons unsalted almonds
1 garlic clove
4 (6-ounce) bone-in center-cut loin pork chops
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
Preparation
1. Place potatoes in a large saucepan; cover with water to 1 inch above potatoes. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender. Drain. Combine potatoes, milk, 1/2 teaspoon coriander, 1/2 teaspoon cumin, 1/4 teaspoon salt, cinnamon, allspice, and ground red pepper in a medium bowl; mash to desired consistency with a potato masher.
2. Combine remaining 1/4 teaspoon coriander, remaining 1/4 teaspoon cumin, bell peppers, 2 tablespoons oil, almonds, and garlic in the bowl of a mini food processor; process until smooth.
3. Sprinkle pork with remaining 1/4 teaspoon salt, sugar, and black pepper. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Serve pork with mashed potatoes and bell pepper sauce.
Nutritional Information
Amount per serving
Calories 467 Fat 21 g Satfat 4.3 g Monofat 12 g Polyfat 2.6 g Protein 36 g Carbohydrate 32 g Fiber 5 g Cholesterol 101 mg Iron 2 mg Sodium 443 mg Calcium 108 mg
*Found in Cooking Light March 2015*
Tags: Cooking Light