Seared Pork & Korma-Mashed Sweet Potatoes with Roasted Red Cabbage

Seared Pork & Korma-Mashed Sweet Potatoes

with Roasted Red Cabbage

35 MIN
4 Servings
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From the Test Kitchen

To accompany seared pork in this vibrant dish, we’re mashing potatoes with coconut korma sauce––an Indian cuisine staple made from a blend of aromatics, coconut cream, cashew butter, and traditional spices like garam masala––for a creamy finish. For even more richness, we’re topping the pork with cooling cucumber yogurt.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Seared Pork & Korma-Mashed Sweet Potatoes with Roasted Red Cabbage
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1½ lbs Sweet Potatoes
  • 1 lb Red Cabbage
  • 2 Scallions
  • 1 Lime
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ½ cup Coconut Cashew Korma Sauce
  • 2 oz Salted Butter
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potatoes. Cut out and discard the core of the cabbage; medium dice the leaves. Cut the white bottoms of the scallions into 1-inch pieces. Thinly slice the hollow green tops. Quarter the lime.

Cook & mash the sweet potatoes
2 Cook & mash the sweet potatoes

Add the diced sweet potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the korma sauce and butter. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Roast the cabbage
3 Roast the cabbage

Meanwhile, place the diced cabbage and prepared white bottoms of the scallions on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven; evenly top with the juice of 2 lime wedges. Stir to combine. Taste, then season with salt and pepper if desired.

Cook the pork
4 Cook the pork

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Slice the pork & serve your dish
5 Slice the pork & serve your dish

Slice the rested pork crosswise. Serve the sliced pork with the roasted cabbage and mashed sweet potatoes. Top the pork with the tzatziki. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potatoes. Cut out and discard the core of the cabbage; medium dice the leaves. Cut the white bottoms of the scallions into 1-inch pieces. Thinly slice the hollow green tops. Quarter the lime.

2 Cook & mash the sweet potatoes

Add the diced sweet potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the korma sauce and butter. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Cook & mash the sweet potatoes
Roast the cabbage
3 Roast the cabbage

Meanwhile, place the diced cabbage and prepared white bottoms of the scallions on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven; evenly top with the juice of 2 lime wedges. Stir to combine. Taste, then season with salt and pepper if desired.

4 Cook the pork

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook the pork
Slice the pork & serve your dish
5 Slice the pork & serve your dish

Slice the rested pork crosswise. Serve the sliced pork with the roasted cabbage and mashed sweet potatoes. Top the pork with the tzatziki. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

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