Serves 6

INGREDIENTS

For the sweet potato fritters:

½ pound sweet potatoes, peeled and grated

1 apple, Rome, Fuji or Gala, grated

¼ cup white onion, finely chopped

1 tablespoon garlic, finely chopped

2 tablespoons parsley leaves, finely chopped

½  cup all-purpose flour

1 large egg

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ teaspoon freshly ground nutmeg

Sunflower oil, for frying the fritters

For the meat:

2 pounds New York Pork Chop, cut into 6 steaks 3/4 inch thick, about 5 ounces each 

Sea salt, to taste 

Freshly ground black pepper, to taste

For the garnish:

Sunflower oil, for frying

½ pound sweet potato, cut in thin julienne to fry

Sea salt, optional

For the ¡Ya Oaxaca! Mole Coloradito sauce:

1 jar ¡Ya Oaxaca! Mole Coloradito Sauce

 

  

METHOD

For the sweet potato fritters:

Place the sweet potatoes, apple, onion, garlic and parsley leaves in a bowl and mix well. 

In a separate bowl, beat the egg and add the flour all at once. Mixing with your fingers is the best way.  It will be pasty.  

Mix this into the sweet potato mixture. Season with sea salt, black pepper and nutmeg. 

Fry one of the fritters to taste and adjust the seasonings before you make all the fritters. Continue to fry all the fritters 18 in total. Drain and set aside. You can warm these before serving. 

For the meat:

Place the pork chops on a cutting board and season with sea salt and black pepper on both sides. Grill the pork loin for 12 -14 minutes, turning once. It should reach 145 -160° F. Let the chops rest about 3 minutes before serving. 

For the garnish:

Heat the sunflower oil in a frying pan. Add the julienned sweet potato, and fry in batches. Drain on paper towels. Lightly salt, if desired Keep warm. 

For the ¡Ya Oaxaca! Mole Coloradito sauce and to serve:

Shake the bottle well. Heat in a saucepan stirring. Add a bit of pork, chicken broth or water if necessary. Pour on the plate and cover with the cooked tenderloin. Add the sweet potato fritters on the side and the fried thin sweet potato fries on top of the meat to garnish. Garnish with parsley 

Buen Provecho!