CARIBBEAN PORK CHOPS WITH MASHED SWEET POTATOES

Caribbean Pork Chops with Mashed Sweet Potatoes image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Previous Next

3 sweet potatoes (about 1 1/2 pounds), peeled and cut into chunks
Kosher salt
1 cup frozen peas, thawed
4 bone-in pork chops (3/4 inch thick; about 2 pounds)
1 teaspoon ground allspice
Freshly ground pepper
2 tablespoons coconut oil
1 large onion, thickly sliced
1 teaspoon chopped fresh thyme
1 cup nonalcoholic ginger beer
1 cup low-sodium chicken broth
1 to 2 teaspoons habanero hot sauce, plus more for serving
3/4 cup canned coconut milk

Steps:

Put the sweet potatoes in a large pot, cover with water and add a big pinch of salt. Bring to a simmer and cook until just tender, 8 to 10 minutes. Add the peas and cook until the potatoes and peas are soft, about 6 more minutes.
Meanwhile, rub the pork chops with the allspice and a pinch each of salt and pepper. Heat the coconut oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side; remove to a plate. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in the thyme, then the ginger beer and chicken broth and bring to a simmer. Cook until reduced by half, about 4 minutes. Stir in the hot sauce.
Drain the sweet potatoes and peas and return to the pot. Add the coconut milk and mash; season with 1/2 teaspoon salt and a few grinds of pepper.
Return the pork to the skillet, turning to coat in the sauce. Divide among plates. Serve with the sweet potatoes and more hot sauce.