Pan-Seared Pork Chops, Sweet Potato Casserole and Sauteed Green Beans with Bacon

Ingredients

• 3 lb sweet potatoes (About 4-5 medium potatoes)
• 1 cup unsalted butter (Divided)
• 1 cup light brown sugar (Packed and divided)
• 0.5 cup milk (Whole milk recommended)
• 2 pcs large eggs (Lightly beaten)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.5 tsp salt
• 0.5 cup all-purpose flour
• 1 cup pecans (Chopped)

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (or 2-quart) baking dish.

2. 2

   Peel and cube the sweet potatoes. Place them in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, until they are very tender when pierced with a fork. Drain the potatoes thoroughly.

3. 3

   Prepare the sweet potato filling. In a large bowl, mash the hot, drained sweet potatoes with a potato masher or electric mixer until smooth.

   • Melt 1/2 cup of the unsalted butter and add it to the potatoes.
   • Add 1/2 cup of the packed brown sugar, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt.
   • Mix until just combined and smooth. Be careful not to overmix.
   • Pour the filling into the prepared baking dish and spread evenly.
4. 4

   Make the pecan streusel topping. In a separate medium bowl, whisk together the all-purpose flour and the remaining 1/2 cup of packed brown sugar.

   • Cube the remaining 1/2 cup of cold unsalted butter and add it to the flour mixture.
   • Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Ingredients

• 6 slices thick-cut bacon (chopped into 1/2-inch pieces)
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 lb fresh green beans (trimmed)
• 0.25 cup chicken broth (can substitute with water)
• 0.5 tsp kosher salt (adjust to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.

2. 2

   Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.

4. 4

   Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.

5. 5

   Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.