Pork Chops with Leeks and Mashed Yams
I grew up in the South, and pork chops and yams were a staple meal in the winters. My mother grew up on a pig farm, and we always had neighbors who raised hogs. This simple and savory pork chop recipe is topped with tender flavonoid-rich leeks and paired with sweet potatoes with a touch of winter spices.
Ingredients
Method
For the Pork Chops
- Preheat the oven to 350°F.
- Coat the pork chops with avocado oil and place them in a baking dish. Sprinkle with salt, and pepper, thyme, basil, and rosemary. Top with the leeks and onion. Whisk the broth, mustard, and garlic together in a measuring cup and pour over everything.
- Bake for 30 to 35 minutes or until the chops reach an internal temperature of 145°F.
For the Mashed Yams
- Place a steamer basket in a large pot and fill with 1 inch of water. Bring to a simmer. Add the yams and cover the pot with a lid. Allow to steam for 15 to 20 minutes until very tender when pierced with a knife.
- Remove the yams carefully to the bowl of a food processor fitted with the blade attachment. Add the ginger, cinnamon, nutmeg, nut milk, coconut oil, salt, and maple syrup. Serve with the pork chops.
