Prep Time: 20 min. • Cook Time: 30 min.
Peel yams and cut into 1-inch cubes. Julienne the apple. Slice celery thinly on the bias and pick the celery leaves. Chop the walnuts. Pat pork chops dry with a paper towel and season with ½ teaspoon of salt and ¼ teaspoon of pepper.
Place yams in a pot covered with cold water and 1 teaspoon of salt and place on stove over high heat. Cook for 20 minutes or until yams are tender. Once tender, drain and combine with Greek yogurt and mash together until smooth.
Heat 1 tablespoon of olive oil in a pan on high. Once heated, add pork chops and cook for 4 minutes on each side.*
While everything is cooking, combine the apples, celery and leaves, walnuts, and red wine vinaigrette in a mixing bowl. Lightly toss together. Serve the pork chops with the mashed yams and top with the apple salad.
*For food safety, cook pork to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 680, Fat 37g, Sat Fat 10g, Trans Fat 0g, Cholesterol 140mg, Sodium 770mg, Total Carbohydrate 28g, Fiber 5g, Sugars 14g, Protein 57g
ALLERGEN INFORMATION: Egg-Free, Soy-Free