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Boneless Pork Chops and Roasted Yam Fries

Roasting yams in the oven brings out their natural sweetness, making them an ideal partner for lightly breaded pork chops and wilted spinach.

  • servings: 4
Photography: Charles Schiller

Ingredients

  • 2 medium yams (about 14 ounces), peeled
  • Four 4-ounce boneless pork-loin medallions (3/4 inch thick), trimmed
  • 2 bunches (20 ounces) baby spinach, cleaned, with water clinging to leaves

For the Seasoning

  • 1/2 tablespoon packed dark-brown sugar
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper

For the Medallions

  • 2 slices whole-wheat bread, finely ground in food processor to make breadcrumbs
  • 1/2 teaspoon dried oregano

For the Garnish

  • Lime wedges

Directions

  1. Step 1

    Preheat oven to 450 degrees. Arrange racks in upper and lower thirds of oven.

  2. Step 2

    Cut each yam lengthwise into six spears. Place on baking sheet, and toss with brown sugar, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Place on lower rack of oven, and roast 15 minutes. Remove from oven, and turn over each spear with a metal spatula. Return to lower rack of oven until well browned, about 15 minutes. Remove from oven, and keep warm until ready to serve.

  3. Step 3

    After returning yams to oven, combine breadcrumbs, oregano, and remaining 1/4 teaspoon each salt and pepper in a shallow bowl. Dredge pork medallions one at a time in breadcrumbs, turning to completely coat. Transfer to a plate while repeating with remaining medallions.

  4. Step 4

    Coat a shallow baking dish or cast-iron skillet with remaining 1/2 tablespoon oil. Add pork medallions, and transfer to upper rack of oven. Cook 6 minutes; turn and cook until pork is browned and firm to the touch, about 6 minutes more. Transfer to a cutting board.

  5. Step 5

    While pork and potatoes are cooking, place wet spinach leaves in a large saucepan over high heat. Cover, and steam, stirring occasionally, until wilted, about 3 minutes. Remove from heat.

  6. Step 6

    Slice pork on the bias, and place on serving plate with yams, steamed spinach, and lime wedges.

Source
Martha Stewart Living, March 2002