Grilled Pork Chop with Sweet Potato and Green Beans

Ingredients

• Lean pork chop 6 oz
• Sweet potato 1 large
• Green beans 1.5 cups
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• Optional: garlic powder 1/4 tsp

Method

1. Prepare the Sweet Potato. Preheat your oven to 400°F (200°C). Wash the sweet potato thoroughly under running water and pat dry. Using a fork, poke several holes all over the sweet potato to allow steam to escape while baking. Rub the sweet potato lightly with half of the olive oil and sprinkle a pinch of salt over it. Place it on a baking sheet lined with foil or parchment paper.
   Tip: Poking holes prevents the sweet potato from bursting in the oven.
2. Bake the Sweet Potato. Put the sweet potato in the preheated oven and bake for about 25-30 minutes, or until it is tender when pierced with a fork. While the sweet potato is baking, you can prepare the pork chop and green beans.
   Tip: Check tenderness by gently squeezing or piercing with a fork.
3. Prepare the Pork Chop. Pat the pork chop dry with paper towels to help it sear nicely. Season both sides with salt, black pepper, and optional garlic powder. Heat a grill pan or skillet over medium-high heat and add the remaining olive oil.
   Tip: Drying the meat helps create a better crust when cooking.
4. Grill the Pork Chop. Place the pork chop on the hot pan or grill. Cook for about 4-5 minutes on each side, depending on thickness, until the internal temperature reaches 145°F (63°C). Use a meat thermometer if you have one to ensure it is safely cooked but still juicy.
   Tip: Avoid pressing down on the pork chop while cooking to keep it juicy.
5. Steam the Green Beans. While the pork chop cooks, steam the green beans. Fill a pot with about an inch of water and bring it to a boil. Place the green beans in a steamer basket or colander that fits over the pot without touching the water. Cover and steam for about 5-7 minutes until they are tender but still crisp. Season with a pinch of salt after steaming.
   Tip: Steaming preserves the bright green color and nutrients.
6. Serve Your Meal. Once the sweet potato is done, remove it from the oven and let it cool slightly. Cut it open and fluff the inside with a fork. Plate the grilled pork chop alongside the sweet potato and steamed green beans. Optionally, drizzle a little olive oil over the green beans for extra flavor.
   Tip: Be careful when cutting the sweet potato as it will be hot inside.

Pro tips

• Use a meat thermometer to check pork doneness to avoid overcooking.
• You can prepare the sweet potato ahead of time and reheat it gently before serving.