Method
- 01
Preheat your oven to 400°F. Line a sheet pan with parchment paper or foil.
- 02
Scrub your sweet potatoes under running water and pat dry. Cut each into 1/2-inch thick round slices (or leave whole if preferred for longer baking). Transfer to the sheet pan.
- 03
Toss your sweet potatoes with olive oil, sea salt, black pepper, paprika, cumin, garlic powder, and cinnamon. Spread in a single layer.
- 04
Place the sheet pan in the oven and bake for 25-30 minutes, stirring halfway through, until the edges are golden and crispy.
- 05
About 10 minutes before the sweet potatoes are done, preheat your grill to medium-high heat (around 400°F). If using a grill pan on the stovetop, heat your cast iron skillet over medium-high heat.
- 06
While the grill heats, pat your pork chops dry with paper towels. In a small bowl, combine 1 tbsp of olive oil with your minced garlic and fresh thyme.
- 07
Rub both sides of your pork chops generously with the garlic-thyme oil mixture. Season with sea salt and black pepper on both sides.
- 08
Place the pork chops on your preheated grill or grill pan. Cook for 5-6 minutes on the first side without moving them, until you see a golden crust forming.
- 09
Flip the pork chops and cook for another 5-6 minutes on the second side, until the internal temperature reaches 145°F on an instant-read thermometer. The chops should rest for 3 minutes after cooking.
- 10
Transfer your pork chops to a serving plate and let them rest for 3 minutes. Remove the sweet potatoes from the oven.
- 11
Serve the pork chops alongside your baked seasoned sweet potatoes. Squeeze fresh lime juice over both components, if desired.
