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.
Everyday Food, March 2012
- Prep Time 25 minutes
- Total Time 1 hour
- Serves 4
- 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
- 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.
- 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.
- 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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