Garlic Herb Pork Loin Chop with Mashed Sweet Potato, Sage Butter & Green Beans

Main ingredients

1. 1 (12 oz) pkg Chef's Counter garlic herb pork loin chops (marinated & ready-to-cook)
2.  1 (12 oz) pkg garlic herb pork loin chops (marinated & ready-to-cook)
3.  Golden Sweet Potato/Yam With Orange Skin & Orange Flesh
4. Signature Select/Farms Green Beans - 12 Oz
5. O Organics Sage Fresh - 0.5 Oz
6.  O Organics Thyme Fresh - 0.5 Oz
7.  Lucerne Milk - Half Gallon (container may vary)
8. Signature SELECT Onions French Fried - 6 Oz

Staple ingredients

1. Lucerne Unsalted Sweet Cream Butter Quarters - 16 Oz

2. Signature SELECT Iodized Salt - 26 Oz

3. Signature SELECT Black Pepper Ground - 3 Oz

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 1/2 lbs sweet potatoes
  • 1 lb green beans
  • 1/2 small pkg fresh sage
  • 1/4 small pkg fresh thyme

• STEP 2

  Peel and medium dice sweet potatoes. Place in a medium saucepan, cover with hot water (from the tap), and bring to a boil. Reduce heat to medium and cook until sweet potato can be easily pierced with a fork, about 15 minutes.

• STEP 3

  Meanwhile, preheat a skillet over medium-high heat. Once hot, add butter and swirl to coat the bottom. Add pork, then cover and cook until seared on one side, 8-9 minutes. Flip and cook, still covered, an additional 8-9 minutes, until internal product temperature reaches 145°F on a meat thermometer. Remove to a plate and set aside to rest. (Reserve skillet for later use.)

  • 1 tsp butter, unsalted
  • 1 (12 oz) pkg garlic herb pork loin chops (marinated & ready-to-cook)

• STEP 4

  While the pork is cooking, trim green beans. Place in another medium saucepan, cover with hot water (from the tap), and bring to a boil over high heat. Once boiling, reduce heat to medium and cook until beans are tender-crisp, 2-3 minutes. Drain and return to the pan, then add butter, salt, and pepper. Stir to coat, cover with a lid to keep warm, and set aside.

  • 2 tsp butter, unsalted
  • 1/4 tsp salt
  • 1/8 tsp black pepper

• STEP 5

  Meanwhile, pick sage and thyme leaves off the stems. Set both aside (keeping them separate) for later use.

• STEP 6

  When the sweet potato is done, drain in a colander and return to the pan. Add milk, butter, salt, and pepper, then mash until smooth. Cover to keep warm and set aside.

  • 1/4 cup whole milk
  • 1 tbsp butter, unsalted
  • 1/2 tsp salt
  • 1/4 tsp black pepper

• STEP 7

  When the pork is done, wipe skillet clean with paper towels and return to medium heat. Add more butter and swirl to coat the bottom. Add sage leaves and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat.

  • 2 tbsp butter, unsalted

• STEP 8

  Thinly slice pork.

• STEP 9

  To serve, divide mashed sweet potatoes, green beans, and pork between plates. Drizzle potatoes with sage butter, then sprinkle thyme and fried onions over the beans. Enjoy!

  • 1/3 cup french fried onions