Caribbean-Style All-Natural Pork Cutlets with Sweet Potato Puree

Ingredients:

• 4 natural bone-in pork chops (2 cm thick; about 1 kg total)
• 3 sweet potatoes (about 700 g), peeled and cut into pieces
• 1 cup frozen green peas, thawed
• 1 teaspoon ground allspice
• 2 tbsp. l. coconut oil
• 1 large onion, sliced ​​into thick rings
• 1 teaspoon chopped fresh thyme
• 1 cup non-alcoholic ginger beer
• 1 cup lightly salted chicken broth
• 1-2 tsp habanero hot sauce + extra for serving
• 3/4 cup canned coconut milk

Preparation:

1. Place the sweet potato in a large saucepan, cover with water, and add a large pinch of salt. Bring to a boil and simmer for 8-10 minutes, until softened. Add the green peas and cook until both the sweet potato and peas are tender, about 6 minutes more.
2. Meanwhile, season the pork chops with allspice and a pinch of salt and black pepper. Heat the coconut oil in a large skillet over medium-high heat. Add the pork and cook for 3-4 minutes per side until golden brown; transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until golden brown, about 3 minutes. Stir in the thyme, then pour in the ginger beer and chicken broth and bring to a simmer. Cook until the sauce has reduced by half, about 4 minutes. Stir in the hot sauce.
3. Drain the sweet potato and green peas and return them to the pan. Add the coconut milk and mash until smooth; season with 0.5 teaspoon of salt and a pinch of freshly ground black pepper.
4. Return the pork to the pan, turning to coat with the sauce. Divide among plates. Serve with sweet potatoes and hot sauce.