Name: Pork Cutlets with Sweet Potatoes and Maple Pan Sauce
Total time: 30 min
Ingredients: 2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces; 1/4 cup vegetable oil; Salt and pepper; 2 teaspoons garam masala; 2 teaspoons ground cumin; 8 (3-ounce) boneless pork cutlets, 1/4 inch thick, trimmed; 4 garlic cloves, sliced thin; 1/2 cup maple syrup; 2 tablespoons Dijon mustard; 2 tablespoons cider vinegar

Why This Recipe Works

We start the sweet potatoes in the microwave and then finish them in the skillet that we used to brown the pork.

Instructions

Combine potatoes, 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Cover and microwave until potatoes are nearly tender, about 7 minutes; set aside.

Meanwhile, combine garam masala, cumin, 1 teaspoon salt, and ½ teaspoon pepper in bowl. Pat cutlets dry with paper towels and season with spice mixture. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 cutlets to skillet and cook until well browned and cooked through, about 2 minutes per side. Transfer to plate and tent with aluminum foil. Repeat with remaining 1 tablespoon oil and remaining 4 cutlets.

Add potatoes and garlic to now-empty skillet and cook over medium heat until browned and tender, about 5 minutes; transfer to platter. Add maple syrup, mustard, vinegar, and any accumulated pork juices to now-empty skillet and simmer over medium heat until thickened, about 2 minutes. Transfer cutlets to platter with potatoes and pour sauce over top. Serve.