This definitely is now going to be one of our go to meals for dinners, almost strictly just for the mashed sweet potatoes. The combination of cinnamon and maple syrup had me thinking about adding it to my Thanksgiving spread, but the pecans are what really gave it a nice finishing touch. The combo of that with the sauce and the garlicky green beans were a well rounded finish!
Prep Time: 5 minutes Total Time: 30 minutes Serves: 2 people
Ingredients you need to cook this shit:
- 2 Sweet Potatoes
- 12 oz. Pork Chops
- 1 Clove Garlic (we love garlic so we actually used two cloves)
- 6 oz. Green Beans
- 1/2 tsp Cinnamon
- 2 TBSP Maple Syrup
- 1 1/2 TBSP Balsamic Vinegar
- 1 oz. Pecans
- 2 tsp Vegetable Oil
- 1 1/2 TBSP Butter
Directions you need to cook this shit:
- Wash and dry all your produce. Peel sweet potatoes, then cut into 1/2-inch cubes. Place in a medium pot with enough water to cover by 1 inch. Trim the green beans. Mince the garlic. Bring to a boil and cook until easily pierced by a knife, about 12 minutes. Remove from pot with a slotted spoon and place in a medium bowl, keeping pot of water boiling on stove.
- While sweet potatoes cook, heat a drizzle of oil in a large pan over medium high heat. Season with salt and pepper. Add to pan and cook to desired doneness, 4-6 minutes per side. Remove from pan and set aside.
- Add green beans to pot with boiling water and cook until tender but still a little crisp, 3-4 minutes. Drain and return to pot along with 1/2 TBSP butter and a pinch of garlic. Toss until butter melts and coats green beans. Season with salt and pepper, and more garlic (to taste, save a little for the glaze).
- Add 1 TBSP butter, cinnamon, and 1 1/2 tsp maple syrup to bowl with sweet potatoes. Using a potato masher or fork, mash sweet potatoes until mostly smooth. Season with salt and pepper. Set aside and cover to keep warm.
- Heat a drizzle of oil in pan used for pork over medium heat. Add remaining garlic and cook until fragrant, about 30 seconds. Pour in vinegar and remove pan from heat. Let bubble and reduce until slightly syrupy, about 1 minute. Return pan to medium heat and add remaining maple syrup. Simmer until thick and glaze-like, about 2 minutes.
- Add pork to pan and turn to coat in glaze. Remove pan from heat. Divide sweet potatoes, green beans, and pork between plates. Sprinkle sweet potatoes with pecans. Drizzle any remaining glaze over pork and serve.