Maple-Mustard Pork Chops, Rosemary Mashed Sweet Potatoes, and Sautéed Swiss Chard

Wheel of Meals landed on:  Light/Healthy

First spin of the New Year, and it landed on light/healthy.  Well, I guess that's a good way to start.  I thought the Pork Chops tasted great. I liked the maple-mustard sauce.  The sweet potatoes were okay, and so was the chard.

Pork Chops with Maple-Mustard Sauce
from Eating Well Serves Two
Serves 2;  254 calories/serving

Ingredients:
2 boneless pork loin chops
1&1/2 tablespoons Dijon mustard, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon oil
1/4 cup cider vinegar
2 tablespoons maple syrup
1/2 teaspoon rubbed dried sage

Directions:
Combine 1/2 tablespoon mustard, salt, and pepper in a small bowl.  Rub all over pork.

Heat oil in a medium skillet over medium-high heat.  Add the pork and cook until browned on both sides and cooked through, about 2-3 minutes per side.  Transfer to a plate and cover with foil to keep warm.

While pork is resting, heat vinegar in the skillet over medium-high heat.  Boil, scraping browned bits with a wooden spoon, about 30 seconds.  Whisk in the maple syrup and remaining tablespoon mustard.  Bring to a boil; reduce heat to simmer and cook until the sauce is thickened, about 3 minutes.  Add any accumulated juices from the resting pork to the sauce, along with sage.  Serve the pork topped with the sauce.

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Rosemary Mashed Sweet Potatoes and Shallots
from Cooking Light: The New Way to Cook Light
Serves 4;  200 calories/serving (~1/2 cup)

Ingredients:
4 teaspoons extra-virgin olive oil
1/2 cup thinly sliced shallots (~ 2 medium)
1/2 tablespoon brown sugar
1&1/3 pounds sweet potatoes, peeled and diced
2 teaspoons finely chopped fresh rosemary
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Directions:
Heat 4 teaspoons oil in a medium skillet over low heat.  Add shallots and cook 5 minutes, stirring occasionally.  Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.

Place potatoes in a medium saucepan and cover with water.  Bring to a boil; cook 10 minutes or until tender.  Drain.  Place potatoes in a large bowl.  Beat with a mixer at medium speed until smooth.

Add rosemary, salt, and pepper, and beat until blended.  Serve topped with shallots.

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Sautéed Swiss Chard
from Cooking for Two 2010
Serves 2

Ingredients:
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 bunch Swiss Chard, stems chopped medium and leaves cut into pieces
1/4 cup minced onion
salt and pepper
1 garlic cloves, minced
1 teaspoons minced fresh thyme
1 teaspoon lemon juice

Directions:
Heat 2 tablespoons oil in a large skillet over medium heat until shimmering.  Add the chard stems, onions, and 1/4 teaspoon salt, and cook until softened and lightly browned, 5-7 minutes.   Stir in the garlic and thyme and cook until fragrant, about 30 seconds.  Stir in the chard leaves; cover and cook until the chard is wilted and tender, about 5 minutes.   Off the heat, stir in the lemon juice and season with salt and pepper to taste.  Drizzle with remaining 1 teaspoon oil and serve.