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.

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Prep Time 20

Cook Time 35

Servings: 4 people

Ingredients Method

Ingredients

Pork Chops

4 pasture-raised bone-in pork chops, 1½ inches thick (about 2¾ pounds)
1 tbsp avocado oil
¼ tsp sea salt
¼ tsp freshly ground black pepper
½ tsp dried thyme
½ tsp dried basil
½ tsp dried rosemary
3 leeks, white and light green parts only, thinly sliced
½ cup diced yellow onion
⅓ cup chicken broth
2 tbsp Dijon mustard
3 cloves garlic, minced

Mashed Yams

2 large yams (about 1 pound, 10 ounces), peeled and cut into 1-inch-thick
½ tsp ground ginger or fresh ginger, peeled and grated
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ cup unsweetened plain nut milk
2 tbsp coconut oil or ghee
½ tsp sea salt
2 tsp maple syrup

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.