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Dinner on Spice Islands

Making:

Sweet and spicy pork chops with caramelized onions, sweet potatoes and asparagus.

1 serving prepared 

Here's what I have:

1/2  Cup Broth 
6 oz Pork chops 
1/2  Cup Sweet potato cubed
8 oz Asparagus 
1/4  Cup White onion 
**
1 Tbsp Butter cut in half
Spice Island sweet and spicy seasoning

How to prepare:

Since sweet potatoes take a while to cook in the oven I decided to steam them. While the water was coming to a boil I coated the pork chops in the spice and set them aside.  

The potatoes were steamed for 10 minutes at med-high heat first then the heat was turned to warm. I put the asparagus into the steamer basket with them and put the lid back on the pot.

I used my cast iron pan, heating it up (high temp) before placing half of the butter into it. Pork chops were cooked in the pan, turned down to medium heat for a total of 8 minutes, 4 minutes for each side. Once they were done I took them out of the pan and set them on the plate.

* these chops were the second portion from my last Hellofresh box and were very thin so cooking time was fast. 

Next I turned the heat up on the cast iron and put the onions in, browning them slightly first and then adding broth. I  cooked them until the liquid was reduced and the onions were brown and caramelized they also took on the rest of the flavor from the pork chops. These were then added to the plate.

Next I added the (cooked but still firm) sweet potatoes to the pan with half of the remaining butter and rolled them around to take up some more of the flavor. I removed them from the pan and added them to the plate.

Last the asparagus went into the pan with the remaining butter and I rolled those around picking up any remaining flavor and coating them in the rest of the melting butter. And then added them to the plate.

The plate!


My latest adventure into spicy food land was pretty nice, runny nose and all. Next I'd like to try this on barbecue of some sort. 

- Kris 
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