Pork Chops with Pineapple-Cucumber Salsa
Smoky Roasted Sweet Potatoes with Cilantro
Ingredients
- 6 (8-oz) bone-in pork chops
- 1 tsp salt, divided
- ½ tsp pepper
- 2 Tbsp avocado oil
- 2 cups finely chopped pineapple
- 1 English cucumber, finely chopped
- 1 jalapeño pepper, minced
- ¼ red onion, chopped
- 1 Tbsp lime juice
- 1 Tbsp extra virgin olive oil
Instructions
- Sprinkle pork with ¾ tsp salt and pepper. Cook, in 2 batches, in 1 Tbsp hot avocado oil per batch in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until browned.
- Meanwhile, combine pineapple, cucumber, jalapeño, onion, lime juice, olive oil, and ¼ tsp salt. Serve salsa over pork.
Side Dish Ingredients
- 2½ lb sweet potatoes, peeled and cut into 2-inch pieces
- 2 Tbsp avocado oil
- 1½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Preheat oven to 450°F. Toss together potatoes and oil on a large rimmed baking sheet; arrange in a single layer.
- Stir together paprika, garlic powder, onion powder, and salt; sprinkle on potatoes.
- Bake 30 minutes or until potatoes are browned and tender, turning after 15 minutes. Toss with cilantro.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
