Pork Chops with Sweet Potato Colcannon
Serves 4
Growing up, nothing tasted better than mashed potato, ghee, and salt. Not much has changed except superior salt and swapping white potato for sweet. Colcannon is a traditional Irish recipe, which I’ve tweaked slightly.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
- 1 large (1 pound) sweet potato, peeled and roughly chopped
- 2 tablespoons Clarified Butter or ghee
- 1 bunch Swiss chard, stalks removed, roughly chopped
- 1 leek, finely sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 (1-inch-thick) boneless pork loin chops
Fill a large saucepan with salted water and bring to a boil. Add the sweet potato, reduce the heat to a simmer, and cook until softened, 6 to 8 minutes. Drain the water and heat the potato in the saucepan for 1 minute to remove excess moisture. Transfer to a bowl and cover to keep warm.
In the same saucepan, heat 1 tablespoons of the butter over low heat. Add the chard, leek, ¼ teaspoon of the salt, and ¼ teaspoon of the black pepper. Cook, stirring, until the leek and chard are softened, 6 to 8 minutes. Remove from the heat and keep warm.
Meanwhile, in a large skillet, heat the remaining 1 tablespoon butter over high heat. Lightly season the pork chops with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Add the chops to the skillet and cook until the internal temperature is 145°F, 3 to 4 minutes on each side.
Combine the leeks, Swiss chard, and sweet potato. Serve with the pork chops.
