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Chili-Braised Pork with Green Beans and Mashed Sweet Potatoes


Boneless country-style pork ribs can vary in size and shape. Keep in mind that the thicker the pork is, the longer it will take to cook and become tender.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2012


  • 1 1/2 pounds boneless country-style pork ribs, patted dry
  • Coarse salt and ground pepper
  • 3 teaspoons extra-virgin olive oil
  • 1 3/4 cups low-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • Chili powder
  • 2 sweet potatoes (1 pound), peeled and cut into 1-inch pieces
  • 1/2 cup sour cream
  • 2 teaspoons sugar
  • 3 garlic cloves, thinly sliced
  • 1 pound green beans, trimmed


  1. Season pork with salt and pepper. In a large straight-sided skillet, heat 1 teaspoon oil over medium-high. Add pork and cook until browned on both sides, about 7 minutes total. Whisk together broth, flour, and 1/2 teaspoon chili powder and add to skillet. Bring liquid to a boil; reduce to a rapid simmer, cover, and cook 30 minutes. Uncover and cook until pork is tender and sauce is thickened, about 20 minutes.

  2. Meanwhile, in a medium pot, bring sweet potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until tender when pierced with a knife, 20 minutes. Drain potatoes and return to pot; mash until fluffy and almost smooth. Stir in sour cream and sugar, season with salt and pepper, and keep warm over low heat.

  3. In a large skillet, heat 2 teaspoons oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add green beans and 1/4 cup water, cover, and cook 3 minutes. Uncover and cook, stirring occasionally, until crisp-tender and water is evaporated, 2 minutes. Season with salt and pepper and serve with pork, sauce, and sweet potatoes sprinkled with chili powder.

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