Garlic Pork and Sweet Potato Hash

This recipe is from the September issue of Better Homes and Gardens. It had all the ingredients that I love most – garlic, pork, and sweet potatoes. It had to be made! And it was delicious. So I thought I’d share it with you. The ingredients are all the same as the original recipe, and the method is almost exact too, however, it is written in my own words and I have made a couple of changes. It works well, as a last minute, one-pot (or pan) weekday dinner. 

Garlic Pork and Sweet Potato Hash

Garlic Pork and Sweet Potato Hash
3 small sweet potatoes, scrubbed and chopped (4 cups)
1 ½ lb pork tenderloin, cut into 1” slices (I used thin-cut boneless pork chops)
2 tbsp reduced-sodium soy sauce (I used regular soy sauce)
8 cloves garlic, peeled, sliced thin
3 tbsp cooking oil
2 green onions
2 tbsp honey
Pepper for taste

Place the potatoes in a microwave-safe bowl, sprinkle with salt, and put in ½ to 1 cup of water. Cover with a microwave lid and cook on high for 8 to 10 minutes on high. In the mean time, marinate the pork chops in the soy sauce and pepper.

In a skillet or frying pan cook the garlic in hot oil, just until it starts to turn golden brown. Remove and set aside. Cook pork in the same pan for 2 to 3 minutes on each side or until cooked, leaving the extra marinade in the bottom of the bowl for later. Transfer to a plate and keep covered. Add the potatoes to the pan and brown on all sides. Then add the onions and cook for another minute or so. Spoon onto individual plates, then place the pork chops over it.

For the sauce, whisk together the honey, remaining soy sauce (from the marinade bowl) and 2 tablespoons of water in the hot pan till it bubbles. If you feel the garlic has cooled down then add it to the sauce right at the end. Sprinkle the pork chops with garlic and then spoon over it some sauce. Serve immediately.