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Preheat oven to 425°F. Scrub sweet potato. Cut unpeeled sweet potato into 1/2-inch thick by 1/2-inch wide fries; place in a medium bowl. Drizzle 2 tablespoons canola oil over fries. Sprinkle with garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Spread fries in a single layer on a foil-lined baking sheet sprayed with cooking spray. Bake 12 to 15 minutes, turning once halfway through cooking.
Meanwhile, sprinkle pork chops with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In a very large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add shallot; cook and stir 1 minute. Add chops; cook 8 to 10 minutes or until pork juices run clear (145°F), turning once halfway through cooking time. Allow chops to rest for 3 minutes after removing from heat.
In a bowl, combine pecans, syrup, butter and thyme; set aside.
To make the salad, in a salad bowl, combine romaine (or mixed greens), apple slices and onion slices. Drizzle with balsamic vinaigrette; toss to coat. Divide salad among four serving plates. Place one pork chop on each plate and top with the pecan mixture. Divide baked fries among plates.