Grilled Pork Chop with Sweet Potato Mash and Steamed Spinach

Ingredients

• Boneless pork chop 5 oz
• Sweet potato 1 medium
• Fresh spinach 1 cup
• Butter 1 tsp
• Salt to taste
• Pepper to taste
• Garlic powder to taste

Method

1. Prepare the sweet potato. Wash the sweet potato thoroughly. Peel it using a vegetable peeler or a knife. Cut it into evenly sized chunks to ensure they cook evenly.
   Tip: Cutting the sweet potato into similar-sized pieces helps them cook uniformly and mash smoothly.
2. Cook the sweet potato. Place the sweet potato chunks into a pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the sweet potatoes are tender when pierced with a fork, about 15 minutes.
   Tip: Start with cold water to ensure even cooking of the sweet potatoes.
3. Steam the spinach. While the sweet potatoes cook, rinse the fresh spinach under cold water. Place the spinach in a steamer basket over boiling water, cover, and steam for about 2-3 minutes until wilted and tender.
   Tip: Do not oversteam the spinach to retain its bright green color and nutrients.
4. Season the pork chop. Pat the boneless pork chop dry with paper towels. Season both sides with salt, pepper, and garlic powder to taste. Let it rest for a few minutes while the sweet potatoes finish cooking.
   Tip: Drying the pork chop helps achieve a nice sear when grilling.
5. Grill the pork chop. Heat a grill pan or outdoor grill to medium-high heat. Place the pork chop on the grill and cook for about 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C). Remove from heat and let it rest for 3-5 minutes to redistribute juices.
   Tip: Use a meat thermometer for accurate doneness and juicy results.
6. Mash the sweet potatoes. Drain the cooked sweet potatoes and return them to the pot. Add the butter and mash using a potato masher or fork until smooth and creamy. Season with salt, pepper, and a pinch of garlic powder to taste.
   Tip: Add butter gradually and mash to desired consistency.
7. Plate and serve. Place the mashed sweet potatoes on the plate, add the steamed spinach on the side, and top with the grilled pork chop. Optionally, season the spinach with a pinch of salt and pepper before serving.
   Tip: Serve immediately to enjoy the best flavors and textures.

Pro tips

• Let the pork chop rest after grilling to keep it juicy and tender.
• Use a meat thermometer to avoid overcooking the pork.