Step 1

Preheat the oven to 450°F and position rack in the centre. Line a baking sheet with parchment paper.

Step 2

Fill a medium saucepan about halfway with water, cover, and bring to a boil.

Step 3

Wash, peel, and medium dice the sweet potatoes; add to the water in the saucepan. Once the water is boiling, cook the potatoes until tender when pierced with a fork, 8-10 minutes. Drain in a colander and return back to saucepan.

Step 4

Wash the broccoli and cut into bite-sized florets; transfer to the baking sheet.

Step 5

Peel and mince the garlic. Wash the lemon and grate the zest from it.

Step 6

Drizzle the broccoli with olive oil and lemon juice and season with the zest, minced garlic, salt, black pepper, and red pepper (optional). Toss to coat, then spread out in a single layer.

Step 7

Place broccoli in the oven and roast until tender and browned, 10-15 minutes.

Step 8

Heat a skillet over medium-high heat.

Step 9

Season the pork chops with salt and pepper on both sides.

Step 10

Add oil to the skillet and swirl to coat bottom. Add the pork chops and cook until browned and cooked through, 3-4 minutes per side. Transfer to a plate and let them rest for 2-3 minutes.

Step 11

Grate ¼ cup of Parmesan.

Step 12

Remove broccoli from oven, sprinkle with Parmesan, and toss.

Step 13

Add butter to the sweet potatoes and season with salt and pepper. Mash with a potato masher (or a fork) until smooth.

Step 14

Serve pork chops with sweet potato mash and broccoli on the side. Enjoy!