Chili-Rubbed Pork Chops with Apple Salsa & Sweet Potato Mash

Directions

1. Wash and dry all fresh produce.
2. Peel and dice the sweet potatoes into ½-inch chunks, then transfer them to a small saucepan.
3. Cover the potatoes with water and bring to a boil; cook until fork-tender, about 14–16 minutes.
4. Preheat a skillet over medium-high heat.
5. In a small bowl, mix chili powder, cumin, salt, and pepper to create the spice blend.
6. Pat the pork chops dry, then rub both sides with the spice mixture.
7. Add coconut oil to the skillet and swirl to coat the bottom.
8. Cook the pork chops until browned and cooked through, about 3–5 minutes per side; transfer to a plate and let rest 5 minutes.
9. Core and small-dice the apple; place in a medium bowl. Quarter the jalapeño, remove seeds and membranes, then finely dice and add to the bowl.
10. Trim and chop green onions; add ¾ of them to the apple-jalapeño mixture and reserve the rest for garnish with the mash.
11. When potatoes are tender, remove ¼ cup of cooking water and set aside, then drain and return potatoes to the saucepan.
12. Mash the potatoes with the reserved water, coconut oil, salt, and pepper until smooth.
13. Juice the lime and stir it into the apple-jalapeño mixture.
14. Stir in olive oil, honey, salt, and pepper to the salsa until well combined.
15. To serve, spoon the salsa over the pork chops and mound the sweet potato mash on the plate; sprinkle with the remaining green onions.