Ingredients
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1 lb carrots
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1/2 lb sweet potatoes
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2 cloves garlic
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1 tbsp olive oil
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4 boneless pork chops (about 3/4 inch thick)
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1 tsp dried rosemary
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1/4 cup low-fat milk
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1 tbsp unsalted butter
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1 orange
Steps
1
Peel and cut the carrots and sweet potatoes into 2-inch pieces. To a medium pot, add the garlic, carrots, and sweet potatoes. Season with salt and cover with water. Bring to a boil on high. Cook 15 min., until tender. Drain well and transfer to a blender.
2
Meanwhile, in a 12-inch skillet, heat the oil on medium-high. Season the pork chops with salt and pepper. Sprinkle the rosemary over both sides of pork chops. Cook pork chops 6–7 min., until browned. Flip and cook 3–4 min. until internal temperature reaches at least 145°F. Transfer to a plate or cutting board to rest.
3
To blender with carrots, add the milk and butter. Zest in half of the orange and 1 tbsp orange juice. Season with salt and pepper. Purée 2–3 min., until smooth. Serve pork chops with carrot purée.
Tips
If you have an immersion blender, return the carrots and sweet potatoes to the pot and mix purée right in the pot.
