with Cheesy Sweet Potato Jumble, Pico de Gallo & Lime Crema

Yield: 2

Simple and delicious pork chops with a Mexican-style spice blend of cumin, garlic, and oregano. Topped with melted butter over the chops to create a tasty browned crust and seal in the juices. For a side, roasted sweet potatoes and creamy black beans topped with melted Monterey Jack cheese. Topped with a spoonful of fresh pico de gallo, and drizzled with lime crema.
Prep: 10 Cook: 30

• 1sweet potato
• 25-oz boneless pork chops
• ¼cup Monterey jack cheese
• 1lime
• 114-oz can black beans
• 1TBS fajita spice blend
• 1½TBS sour cream
• 4oz pico de gallo
• salt & pepper
• 1TBS cooking oil
• 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice sweet potato into ½-inch pieces. Zest and quarter lime. Drain beans.

Roast sweet potato:

Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Cook pork:

Pat pork dry with paper towels and tenderize with a Jaccard, season all over with the Fajita Spice Blend and a big pinch of salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side.

Add 1 TBS butter topan, stir until melted, then spoon over pork until coated.

Turn off heat, transfer pork to a plate, pouring any remaining butter from pan over top. Tent with foil to keep warm. Wipe out pan.

Mix crema:

While pork cooks, in a small bowl, combine sour cream with as much lime zest as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Make jumble:

Once sweet potatoes are finished roasting, heat a drizzle of oil in pan used for pork over medium-high heat. Add drained beans and a big pinch of salt, cook, stirring occasionally, until beans are warmed through, 2- to 3-minutes.

Add roasted sweet potatoes and juice from one lime wedge, toss to combine.

Finish & serve:

Slice pork crosswise.

Divide sweet potato jumble and pork between plates, top jumble with Monterey Jack and pico de gallo. Drizzle everything with lime crema and serve with remaining lime wedges on the side. Add some white corn tortilla  chips for an extra crunch.

Fajita Spice Blend:

Makes 2¼ tsp :

• 4parts paprika           1 tsp
• 1part onion powder ¼ tsp
• 1part garlic powder  ¼ tsp
• 1part chili powder    ¼ tsp
• 1part cumin               ¼ tsp
• 1part oregano           ¼ tsp