Spice-Rubbed Pork Chop
with roasted paprika sweet potatoes / romaine salad
This flavorful, spice-rubbed pork was first featured in 2021. The pork got rave reviews but our community wanted something a little heartier on the side, so we're adding roasted paprika potatoes to serve in addition to a fresh salad.
Smarts: Tonight's recipe includes a double batch of roasted sweet potatoes. Be sure to save some for Wednesday's meal.
Ingredients
- Sweet potatoes - 3 lbs , cubed
- Oil, olive - 3 Tbsp
- Paprika - 2 tsp
- Oregano, dried - 1 tsp
- Cumin, ground - 1 tsp
- Chili powder - 1 tsp
- Oregano, dried - 1/2 tsp
- Garlic powder - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Pork chops, boneless or bone-in - 4
- Oil, cooking - 2 Tbsp
- Foil - for cooking
- Vinegar, red wine - 1 Tbsp
- Lemon juice - 2 tsp
- Honey - 1/2 tsp
- Oil, olive - 2 Tbsp
- Cucumbers - 8 oz , chopped
- Lettuce, romaine - 1 heart , chopped
- Tomatoes, grape or cherry - 1/2 cup , halved
- Pepitas / pumpkin seeds - 1/4 cup
Prep
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Sweet potatoes - Cube sweet potatoes. (Can be done up to 5 days ahead)
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Make spice rub - (If prepping right before cooking, get oven heating first.) Combine cumin, chili powder, oregano (portion for pork), garlic powder, salt, and black pepper. (Can be done up to 5 days ahead)
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Pork - Rub pork on all sides with spice rub. Tenderize with a fork. (Can be done 1 day ahead)
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Make dressing - Whisk together vinegar, lemon juice, and honey. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)
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Make
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Heat oven to 400F / 204C.
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Toss sweet potatoes with olive oil (portion for potatoes), paprika, oregano (portion for potatoes), and some salt and pepper (this makes enough for two nights). Spread out on a sheet pan (or two to prevent crowding). Roast, turning with a spatula halfway through cooking, until tender, 25 to 30 minutes.
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When sweet potatoes are about halfway done roasting, heat a grill pan or skillet with cooking oil over medium-high heat. Sear pork chops on both sides for 3 minutes. Lower heat to medium, cover with foil, and cook for another 3 to 6 minutes (depending on thickness), until they reach 145F / 63C degrees.
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Transfer pork chops to a cutting board. Let rest, covered, for 5 minutes.
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Toss together romaine, cucumbers, and tomatoes. Add dressing until salad is dressed to your liking. Top with pepitas.
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Reserve half of the roasted sweet potatoes for Wednesday night’s meal.
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Slice pork chops and serve with salad and portion of sweet potatoes for tonight’s meal.
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