Pork Chops with Yams and Apple Slaw

Ingredients:

• 1 lb. yams
• 1 Fuji apple
• 2 stalks celery (plus leaves)
• ½ cup toasted Fisher walnuts
• 4 Giant Eagle bone-in pork chops
• 1½ tsp. salt, divided
• ¼ tsp. ground black pepper
• 1 cup Giant Eagle non-fat Greek yogurt
• 1 Tbsp. Market District extra virgin olive oil
• ¼ cup Giant Eagle red wine vinaigrette

Directions:

  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.