SERVES:
2
INGREDIENTS:
1 large sweet potato (see procedure)
approx. 1 - 2 Tbs butter
salt and pepper to taste
2 boneless pork chops
salt and pepper
1 - 2 Tbs vegetable oil for searing pork
2 - 3 Tbs butter
1 Tbs peeled minced ginger
1/4 cup chopped fresh cilantro (optional)
1 medium apple, cored and diced
1 - 2 Tbs apple cider vinegar
PROCEDURE:
Peel, cube and cook as much sweet potato as you like in a pot of gently boiling water. Then drain it well and mash it with butter and salt and pepper to taste and put a lid on top to keep it warm.
While the sweet potatoes are cooking along, peel and finely mince a Tbs of fresh ginger, chop about 1/4 cup of fresh cilantro and also core and dice one medium size apple, add that to a bowl and toss it with 1 - 2 Tbs of apples cider vinegar.
Once everything is good to go, season the pork chops with a little salt and pepper and sear them in a heavy bottomed pan or cast iron skillet, in a little vegetable oil, starting at medium to medium high heat.
Turn the heat down as you go and flip the pork back and forth a few times. You can even put a lid on top to help create an oven atmosphere.
Then take them out of the pan to rest on a clean plate when they're cooked to your liking.
Turn the heat back up a little bit and add 2 - 3 Tbs of butter, add the minced ginger and cook that along for a minute.
Then add the apples and apple cider vinegar, cook those for a minute or two and then fold in the fresh chopped cilantro and it's time to eat.
HINTS:
Use bone in pork chops or use one 12-ounce pork tenderloin instead.
Finish the seared meat in a 400 degree oven (in an oven proof pan of course) instead of on the stovetop. Just watch out for the hot handle while cooking the ginger and apples afterwards on the stovetop.