Pork Chops & Sweet Potato Mash with Citrus Baby Greens Salad

Directions

1. Boil the diced sweet potatoes in a pot of water until tender, about 10–15 minutes.
2. Preheat the broiler with the rack about 6 inches from the heat.
3. Put the pork chops in a baking dish, rub with olive oil, and season with salt and pepper.
4. Broil the pork until cooked through, about 7–9 minutes per side, checking for doneness.
5. Wash and dry the greens, then transfer them to a medium bowl.
6. Cut the orange into segments by removing the rind and pith and peeling each membrane; add the segments to the greens, along with the dried cranberries.
7. Whisk together olive oil, white wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
8. Peel and mince the garlic.
9. Drain the potatoes, return them to the pot, and mash with broth, olive oil, garlic, salt, and pepper until smooth.
10. Plate the pork with the sweet potato mash on the side and top the greens with the dressing; serve together.