Name: Pork Chops & Sweet Potato Mash with Citrus Baby Greens Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 354 ml chicken or vegetable broth; 0.375 cup dried cranberries; 3 cloves garlic; 3 oranges; 6 pork chops, boneless; 1 ½ (142 g) pkg spring mix (mixed greens); 1.02 kg sweet potatoes; black pepper; Dijon mustard; extra virgin olive oil; salt; white wine vinegar

Pork Chops & Sweet Potato Mash with Citrus Baby Greens SaladPork Chops & Sweet Potato Mash with Citrus Baby Greens Salad — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

354 ml chicken or vegetable broth

0.375 cup dried cranberries

3 cloves garlic

3 oranges

6 pork chops, boneless

1 ½ (142 g) pkg spring mix (mixed greens)

1.02 kg sweet potatoes

black pepper

Dijon mustard

extra virgin olive oil

salt

white wine vinegar

Instructions

Wash and medium dice sweet potatoes (without peeling). Place in a medium saucepan, cover with water, and bring to a boil. Cook until tender, 10-15 minutes.

Heat broiler and position rack about 15 cm from the top.

Place pork chops in a baking dish. Rub with olive oil and season with salt and pepper.

Place in the oven and broil until pork is cooked through, 7-9 minutes per side.

Wash and dry greens. Transfer to a medium bowl.

Slice off top and bottom from oranges, then cut off the skin and white pith from the sides so you can see the orange flesh. Cut in between the membranes to release the segments and add to bowl with greens.

Add cranberries to bowl with greens and orange.

In a small bowl, prepare salad dressing by whisking together olive oil, vinegar, Dijon, salt, and pepper.

Peel and mince garlic.

Drain potatoes and return to saucepan. Add broth, olive oil, garlic, salt, and pepper; mash until smooth.

Serve pork with mash and salad on the side. Drizzle dressing over salad and enjoy!

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