Pork Loin Chop, Sweet Potato Chips & Sautéed Vegetables
Pork Loin Chop, Sweet Potato Chips & Sautéed Vegetables

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pork loin chop, sweet potato chips & sautéed vegetables. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Discover How To Cook Cuban Marinated Pork And Black Bean Avocado Salsa. Remove pork and potato; keep warm. Pour pan juices into a small saucepan. In a large skillet, brown pork chops in oil.

Pork Loin Chop, Sweet Potato Chips & Sautéed Vegetables is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Pork Loin Chop, Sweet Potato Chips & Sautéed Vegetables is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have pork loin chop, sweet potato chips & sautéed vegetables using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pork Loin Chop, Sweet Potato Chips & Sautéed Vegetables:
  1. Get olive oil
  2. Take pork chops
  3. Make ready sweet potato, washed, skin left on and cut into chips (or chunks if preferred)
  4. Take red onion, chopped
  5. Make ready large spring onions, in small slices including the greenery
  6. Get garlic, chopped
  7. Take celery, sliced
  8. Prepare pepper, deseeded and sliced. I used a red pepper but green or yellow are fine
  9. Take cherry tomatoes, halved
  10. Make ready Salt and black pepper
  11. Prepare Smoked paprika

Heat the oil in a skillet. Add the onions and fry them until golden brown. Remove from the skillet and spread over the potatoes. Remove the pork rack from the brine, rinse with cold water, and pat dry.

Steps to make Pork Loin Chop, Sweet Potato Chips & Sautéed Vegetables:
  1. Pre-heat the oven to Gas Mark 7 or electric equivalent. Drizzle 1 tbsp of the oil over the sweet potato chips, “roll” them to cover lightly with oil, sprinkle them with smoked paprika and put in oven. They should take 30-35 minutes. Check after 15-20 minutes, turning the chips.
  2. Put all the prepared vegetables into a sauté pan, drizzle with 1 tbsp of oil, season lightly, lightly sprinkle with smoked paprika and cook over a hot hob for 10 minutes, stirring frequently, then reduce to a medium heat, continuing to stir until the vegetables are cooked but not too soft. About 20-25 minutes in total.
  3. Add 1 tbsp oil to a frying pan and put on high heat. Quickly sear either side of the chops, then reduce to a fast medium heat and fry until the pork is cooked, around 20-25 minutes in total. Turn the chops after around 10 minutes. Periodically move the chops with a spatula to avoid sticking.
  4. Serve onto hot plates.

Remove from the skillet and spread over the potatoes. Remove the pork rack from the brine, rinse with cold water, and pat dry. Season lightly with ground black pepper. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Cook with lid on stirring every few minutes until potatoes are fork tender.

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