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🍽️ Juicy Pork Chops with Creamy Orange Sauce and Smooth Sweet Potato Mash

805 kcal · 30 min · 4 servings

Ingredients

• 800 g Sweet potatoes
• Salt
• 200 ml Milk
• 25 g Butter
• Lemon juice
• Pepper (from the mill)
• 4 slices Pork chops
• Salt
• Pepper (from the mill)
• 2 tbsp Vegetable oil
• 1 Shallot
• 1 tbsp Butter
• 2 tbsp Chopped almond kernels
• 1 tbsp Flour
• 150 ml Orange juice
• 100 ml Whipping cream

Instructions

1. 1. Peel the sweet potatoes and cut them into evenly sized cubes.
2. 2. Bring a pot of salted water to a boil.
3. 3. Add the sweet potato cubes to the boiling water.
4. 4. Cook the potatoes for about 30 minutes until they are tender.
5. 5. Rinse the pork chops under running water.
6. 6. Pat the pork chops completely dry with a kitchen towel.
7. 7. Season the pork chops generously with salt and black pepper.
8. 8. Heat some oil in a large frying pan.
9. 9. Sear the pork chops in the hot pan on both sides until browned.
10. 10. Remove the pork chops from the pan and place them on a plate.
11. 11. Peel the shallot and cut it into very small cubes.
12. 12. Melt some butter in the same pan used for the pork chops.
13. 13. Add the diced shallot and the almonds to the hot butter.
14. 14. Sauté the shallots and almonds briefly until fragrant.
15. 15. Dust the mixture with a spoonful of flour.
16. 16. Deglaze the pan with the orange juice.
17. 17. Bring the sauce to a brief boil.
18. 18. Stir the cream into the sauce.
19. 19. Season the sauce with salt and pepper to taste.
20. 20. Place the pork chops back into the pan with the sauce.
21. 21. Let the pork chops cook in the sauce for about 5 minutes.
22. 22. Turn the pork chops occasionally to ensure even cooking.
23. 23. Drain the cooking water from the sweet potatoes.
24. 24. Add hot milk and butter to the sweet potatoes.
25. 25. Mash the sweet potatoes into a fine, creamy puree.
26. 26. Add a little more milk if the puree is too thick.
27. 27. Season the sweet potato puree with salt, lemon juice, and pepper.
28. 28. Serve the sweet potato puree on plates.
29. 29. Place the pork chops with the orange sauce on top of the puree.
30. 30. Garnish the dish with fresh green salad.

Nutrition per serving

• kcal: 805
• Protein: 52 g · Fett/Fat: 40 g · Carbs: 58 g