Revamp your sweet potato routine big time by spiralizing this “clean eating” favorite.
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<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>For the pork chops: 2 boneless pork chops (3oz each)</li>
<li>For the pork chops: 3 tsp extra-virgin olive oil</li>
<li>For the pork chops: Salt and pepper, to taste</li>
<li>For the sweet potatoes and kale: 4 cups chopped kale</li>
<li>For the sweet potatoes and kale: 5 tsp extra-virgin olive oil </li>
<li>For the sweet potatoes and kale: 1 medium sweet potato, peeled, spiralized as spaghetti (use Blade D), trimmed</li>
<li>For the sweet potatoes and kale: Salt and pepper, to taste</li>
<li>For the sweet potatoes and kale: 2 garlic cloves, thinly sliced</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 400°.</li>
<li>Rub each pork chop with 1 tsp olive oil, then season with salt and pepper. Set aside.</li>
<li>Heat remaining 1 tsp olive oil in a large oven-safe skillet over medium-high heat. Add pork chops, and cook 3 to 4 minutes per side, or until golden brown.</li>
<li>Transfer pork chops to oven in skillet, and roast until cooked through, about 7 to 9 minutes (or until a meat thermometer reads 140° when inserted into the thickest part). Transfer to a plate, and reserve any pan juices. Let pork chops rest for at least 5 minutes.</li>
<li>Heat 3 tsp olive oil in a large skillet over medium-high heat. Add sweet potato noodles, and season with salt and pepper. Cook for 7 minutes, or until cooked to your preference, then divide between 2 plates.</li>
<li>Add remaining 2 tsp olive oil and kale to the skillet. Cook for 1 minute, then add garlic. Cook for 3 to 5 minutes, or until kale is wilted.</li>
<li>Add kale to the plates with the sweet potato noodles. Add a pork chop to each, and drizzle with reserved pan juices.</li>
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