Recipes Ingredients Meat & Poultry Pork Recipes Boneless Pork Chops and Roasted Yam Fries Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Charles Schiller Servings: 4 Roasting yams in the oven brings out their natural sweetness, making them an ideal partner for lightly breaded pork chops and wilted spinach. 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 ½ tablespoon packed dark-brown sugar 1 ½ tablespoons extra-virgin olive oil ½ teaspoon coarse salt ½ teaspoon freshly ground pepper For the Medallions 2 slices whole-wheat bread, finely ground in food processor to make breadcrumbs ½ teaspoon dried oregano For the Garnish Lime wedges Directions Preheat oven to 450 degrees. Arrange racks in upper and lower thirds of oven. 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. 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. 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. 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. Slice pork on the bias, and place on serving plate with yams, steamed spinach, and lime wedges. Rate it Print